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Thai Tea Tiramisu Recipe

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★★★★★

5 from 140 reviews

This Thai Tea Tiramisu is a unique fusion dessert combining the rich, creamy texture of traditional Italian tiramisu with the bold, aromatic flavors of Thai tea. Layers of ladyfingers soaked in sweetened Thai tea are topped with a fluffy mascarpone and cream mixture, finished with toasted coconut and lime zest for a refreshing twist.

Ingredients

Scale

Tea Infusion

  • 1 cup loose Thai tea leaves (such as ChaTraMue or Wangderm), divided
  • 3 cups cold heavy cream
  • 3 cups hot water

Mascarpone Cream

  • 16 oz mascarpone cheese
  • 1 cup sweetened condensed milk, divided

Assembly

  • 48 ladyfingers
  • 2 tablespoons toasted coconut chips
  • Finely grated lime zest, for serving

Instructions

  1. Steep Tea Cream: In a medium bowl, combine half of the Thai tea leaves with cold heavy cream and steep for at least 20 minutes or up to overnight. The longer the steeping, the stronger the tea flavor. Strain the cream through a fine sieve into the bowl of a stand mixer, discarding the tea leaves.
  2. Prepare Hot Tea: In a separate medium heatproof bowl, steep the remaining Thai tea leaves in 3 cups of hot water for 20 minutes. Strain the tea through a fine mesh sieve into a heatproof container, discarding the leaves.
  3. Whip Cream Mixture: Using a stand mixer fitted with the whisk attachment (or a handheld mixer), beat the tea-infused cream on medium-high until it forms medium peaks. Do not whip to stiff peaks. Switch to the paddle attachment, add mascarpone and half a cup of condensed milk, and continue beating on medium speed until the mixture is thickened and fluffy, scraping the bowl to fully combine.
  4. Soak Ladyfingers: In a shallow dish large enough to hold the ladyfingers, combine the warm brewed tea with the remaining half cup of condensed milk. Briefly dip each ladyfinger into this mixture for about one second, ensuring they absorb flavor without becoming soggy.
  5. Assemble Tiramisu: Line the bottom of a 13 x 9 inch baking dish with two rows of soaked ladyfingers (12 across, two rows). Spread half of the mascarpone cream mixture evenly over the ladyfingers. Repeat the process with remaining dipped ladyfingers and cream mixture to create a second layer.
  6. Chill: Refrigerate the tiramisu for at least 3 hours or up to overnight, allowing flavors to meld and the dessert to set.
  7. Serve: Before serving, sprinkle toasted coconut chips and finely grated lime zest over the top for added texture and bright citrus aroma.

Notes

  • For a stronger tea flavor, steep the tea longer in the cream and hot water.
  • Do not soak the ladyfingers too long to avoid a soggy dessert.
  • Mascarpone should be at room temperature for easier mixing.
  • Use fresh lime zest for vibrant flavor and aroma.
  • Can be prepared up to one day in advance; flavors improve with resting time.

Keywords: Thai Tea Tiramisu, Thai dessert, fusion dessert, mascarpone, ladyfingers, coconut, lime zest, no bake tiramisu, tea-flavored dessert

Find it online: https://flavorsbymaya.com/thai-tea-tiramisu-recipe/