📝 About This Recipe
This exquisite fusion dessert marries the bold, aromatic spices of traditional Thai street tea with the sophisticated, creamy architecture of an Italian Tiramisu. Instead of espresso, ladyfingers are drenched in a concentrated, star anise-scented Thai tea brew, then layered with a cloud-like mascarpone mousse infused with condensed milk. The result is a vibrant, sunset-hued treat that offers a nostalgic warmth and a velvety texture unlike any other.
🥗 Ingredients
Thai Tea Soaking Liquid
- 1/2 cup Thai Tea Mix (Loose leaf, preferably ChaTraMue brand)
- 2 cups Water (Boiling)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Dark Rum (Optional, for depth)
Mascarpone Cream
- 16 ounces Mascarpone Cheese (Chilled)
- 4 large Egg Yolks (Room temperature)
- 1/2 cup Sweetened Condensed Milk (Adjust for desired sweetness)
- 1 cup Heavy Whipping Cream (Cold)
- 1 teaspoon Vanilla Extract
Assembly and Garnish
- 24-30 pieces Savoiardi Ladyfingers (Crisp Italian style)
- 2 ounces White Chocolate (For shaving over the top)
- 1 teaspoon Thai Tea Powder (Finely sifted for dusting)
- 4-5 pieces Fresh Mint Leaves (For garnish)
👨🍳 Instructions
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1
In a heat-proof pitcher, combine the Thai tea mix and boiling water. Let it steep for at least 10-15 minutes to create a very strong concentrate.
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2
Strain the tea through a fine-mesh sieve or a traditional Thai tea 'sock' filter into a shallow bowl. Stir in the sugar and rum while hot until dissolved, then set aside to cool completely.
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3
Create a bain-marie by placing a heat-proof bowl over a pot of simmering water. Whisk the egg yolks and sweetened condensed milk together in the bowl.
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4
Whisk the yolk mixture constantly for about 5-8 minutes until it thickens slightly and reaches 160°F (71°C) to ensure the yolks are cooked. Remove from heat and let cool.
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5
In a large mixing bowl, beat the chilled mascarpone cheese and vanilla extract until smooth and pliable. Do not overbeat or it may break.
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6
Gently fold the cooled egg yolk mixture into the mascarpone until fully incorporated and no streaks remain.
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7
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to turn it into butter.
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8
Gently fold the whipped cream into the mascarpone mixture in three additions, maintaining as much air as possible for a light texture.
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9
Quickly dip each ladyfinger into the cooled Thai tea. Submerge for only 1-2 seconds per side; they should be moist but not falling apart.
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10
Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 inch glass baking dish or individual glass coupes.
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11
Spread half of the mascarpone cream over the ladyfingers, smoothing the top with a spatula.
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12
Repeat with a second layer of tea-soaked ladyfingers, followed by the remaining mascarpone cream.
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13
Cover with plastic wrap and refrigerate for at least 6 hours, though overnight is best to allow the flavors to meld and the structure to set.
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14
Just before serving, dust the top lightly with finely sifted Thai tea powder and garnish with white chocolate shavings and fresh mint.
💡 Chef's Tips
Ensure your Thai tea concentrate is completely cold before dipping; warm tea will turn ladyfingers into mush instantly. When folding the whipped cream, use a 'cut and fold' motion with a rubber spatula to keep the mousse airy. If you cannot find Thai tea mix, you can substitute with strong black tea infused with one star anise, two crushed cardamom pods, and a drop of orange food coloring. For a cleaner slice, wipe your knife with a warm, damp cloth between every cut. Use high-quality Italian mascarpone; lower-fat substitutes will not provide the necessary stability for the layers.
🍽️ Serving Suggestions
Pair with a glass of chilled dessert wine like a late-harvest Riesling to complement the floral notes. Serve alongside a small bowl of coconut milk-based whipped cream for an extra tropical touch. Accompany with a hot cup of Lemongrass tea to cleanse the palate between bites. Top with toasted coconut flakes for an added crunch and nutty aroma. Serve in individual clear glass tumblers to showcase the beautiful orange and white layers.