Making your way down tiramisu lane with one of your favorite teas. In theory, you can make any tiramisu version with anything you let these fingers soak into. This recipe uses a Thai tea infusion for a unique twist on the classic Italian dessert.
1. Leave mascarpone out to soften.
2. Prepare Thai tea by boiling water with sugar. Simmer with Thai tea leaves for 10 minutes then sift/filter the leaves from the tea. Set aside to let cool to room temperature.
3. Using a hand mixer with whisk attachment, whisk egg yolks and 1/4 cup sugar until ribbon consistency in a large bowl. Add mascarpone in small increments (about 1/4 at a time) and whisk until all incorporated.
4. Using a hand mixer with a whisk attachment, whisk egg whites and the remaining 1/4 cup sugar until soft-medium peaks in another large bowl (do not whisk by hand, it will take forever).
5. Gently fold in peaked egg whites into the mascarpone mixture in small increments until all combined.
6. Pour Thai tea into a wide bowl. Dip each ladyfinger into the tea (soak for about 2-3 seconds). Place in a pan/dish/jar and alternate with layers of mascarpone cream, making sure to have enough cream to top it off.
7. Sift the top layer with cocoa powder.
8. Enjoy! (Leave in the fridge and serve later for best taste and solid slices).
