THAI TEA AND BOBA PEARLS

1. Add the Thai tea leaves to 2 cups of boiling water and steep for 5-10 minutes (for a less bitter taste, don't steep as long). Drain out the tea leaves and add in the granulated sugar and condensed milk (according to taste). Mix well and let it cool completely.
2. (See note about boiling the boba pearls) Boil 2.5 cups of water and add the boba slowly. Wait until the boba pearls floar to the water surface and cover the pot with a life. Cook on medium heat for 5 minutes. Turn the heat down and simmer for another 5-8 minutes. Scoop out the boba and let it rest in cold water for 1 minute. Scoop out into a dry bowl and mix in the brown sugar.

MASCARPONE WHIPPED CREAM

1. In a mixing bowl, beat the heavy cream on medium-speed with a whisk of stand mixer until you get stiff peaks. Slowly add in the sugar and vanilla. Set aside.
2. In a separate mixing bowl, beat the mascarpone cheese until smooth. Do not overmix!
3. Combine the heavy cream mixture to the mascarpone cheese and beat together very briefly until combined, being careful not to overmix.
4. Quickly dip one ladyfinger at a time into the Thai tea mixture and place four on a plate.
5. Take the mascarpone mix (fitted with a round tip attachment) and pipe a layer on top of the ladyfingers. Repeat the ladyfinger and mascarpone layers.
6. Chill for at least 4 hours (or overnight). When ready to serve, top with boba pearls and enjoy!