Recipe: Milk Tea Tiramisu

Ming Li & Jane Zhu, 2T3 MAM

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INGREDIENTS

Mascarpone layer

3 large egg yolks
1/3 cup whole milk
1/4 cup sugar
8 oz mascarpone cheese

Cream layer

1 cup whipping cream 3 tsp vanilla extract

Ladyfinger layer

1 cup + 2 tbsp warm milk tea 2 tbsp dark rum
12-24 ladyfingers

Topping

cocoa powder

Equipment

2 medium bowls
1 flat container/dish 1 tray
1 small saucepan
1 electric hand mixer

INSTRUCTIONS

1. Whisk together egg yolks, milk and sugar until smooth. Heat over low-medium in a small saucepan, whisking constantly until thickened, about 10 minutes. Transfer custard to a container. Cover and refrigerate until chilled, about 1-2 hours.

2. In a medium bowl, beat the mascarpone with the chilled egg custard on medium-high speed until mixture is fluffy, 3-5 minutes. Set aside.

3. In another bowl, beat the cream and vanilla extract on high speed until soft peaks form, about 2 minutes.

4. In a flat container or dish, stir together the milk tea and dark rum.

5. Dip each ladyfinger in the liquid and lay them on the tray.

6. Assemble even layers in the tray as follows: cocoa powder, ladyfingers, mascarpone custard, ladyfingers, cream mixture, cocoa powder. More layers may be added if desired.

7. Chill for at least 4 hours or overnight before serving.