Tea Tiramisu

Date settembre 7, 2009

Tea – Tiramisù! No, I’m not stumbling over my new recipe! It’ just my personal interpretation of an Italian classic, to take part to FrancescaV competition! Dissecting the tiramisù, one of my Top Ten favourites, a spoonful of creamy and velvety happyness, I discovered that, in my humble opinion…

Savoy biscuits + mascarpone cheese cream + bitter strong coffee = tiramisù.

Where can I make my changes? Not in the mascarpone cream, a classic, something perfect, not in the biscuits, not in fresh fruit (absolutely a lack of fresh fruit at home!)… well, the only left thing is the liquid to soak Savoy biscuits! Since I really love to soak Savoy biscuits into the tea during winter, I decided to substitue the coffee with an excellent bergamot and jasmine black tea I bought in London some months ago.

::::: BLACK TEA TIRAMISU :::::

Ingredients:

  • mascarpone cheese,  500 gr
  • fresh eggs, 5
  • caster sugar, 5 tablespoons
  • Savoy biscuits, 1 big pack (approx. 40 biscuits or more)
  • black tea, 2 tablespoons
  • dark chocolate 70%, 50 gr

Bring to the boil 250 ml of water and leave to draw 2 tablespoons of tea leaves for 1 hour.

Divide egg yolks and egg whites. Whis k egg yolks with sugar with a wooden spoon until they become white and fluffy. Dip your finger in the egg mixture and rub it between your thumb and index finger. It should feel perfectly smooth. Now add mascarpone cheese and keep on stirrin until it is all combined.

Whisk the whites until they form firm peaks. Add the whites to the mascarpone mixture and stir lightly. At the very end add 2 tablespoons of dark unsweetened tea to give a pleasant and aromatic aftertaste to the cream.

Choose your favourite container (a cup of tea for each guest or a large and deep dish) and put alternatively a layer of mascarpone cheese and a layer of soaked biscuits (soak the Savoy biscuits just for a few seconds), finishing with the cream. Peel some dark chocolate over the tiramisu to garnish and leave to set in the fridge for at least 2 hours.

This new version is light, fresh and unbelievably aromatic, with the strong flavour of bergamot tea which lingers on your tongue for hours!

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10 Responses to “Tea Tiramisu”

  1. Mathilde's Cuisine said:

    I am a big fan of tiramisu and I really like your light version, I will make it soon

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  2. Em said:

    Yum! Looks and sound delicious! What a great idea Juls!

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  3. Myrtille said:

    Aromatic just what I adore! Great idea with the combination of tea.

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  4. Kelly at Crock Tease said:

    Truly inspired! And I’m a tiramisu purist. I would try this in a heartbeat.

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  5. CheapAppetite said:

    Great twist to the original tiramisu. bergamot and jasmine black tea sounds great. Your photo looks so yummy!

    [Rispondi]

  6. sizzlechef said:

    Nice. Thank you for sharing. Cheers !

    [Rispondi]

  7. Cookin' Canuck said:

    What an original recipe! Your photos are beautiful

    [Rispondi]

  8. Marillyn @ just-making-noise said:

    Looks beautiful! Love the idea!

    [Rispondi]

  9. Rossella said:

    3 Years is great achieved goal, with Tiramisù even better

    [Rispondi]

  10. Tiramisu with Tea? | Delecteable said:

    [...] I was thinking more along the lines of a strong black tea substitute. Then, I found this recipe for Tea Tiramisu from Juls’ Kitchen.  This is more like what I am picturing.  Surely there are others out [...]

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