One of my favorite desserts is a classic Italian tiramisu, but I’ve always wanted to try my hand at making a true TEA-ramisu. Something fun and orange for the season leads me to Thai tea which makes a great base of flavor for the dessert.
Tiramisu is a classic Italian dessert that beautifully combines layers of coffee-soaked ladyfingers with a rich mascarpone cheese mixture, often flavored with cocoa and a hint of rum or espresso. Its name translates to "pick me up," reflecting the invigorating qualities of its coffee base.
The dessert is typically chilled, allowing the flavors to meld together while achieving a creamy, velvety texture that melts in your mouth. With its delightful balance of sweetness and a touch of bitterness from the coffee, tiramisu has become a beloved favorite around the world, often served at special occasions and family gatherings.
The espresso is swapped for Thai tea, or "cha yen," which is a popular beverage known for its vibrant orange hue and distinct flavor. Traditionally made from strong black tea, it is brewed with spices such as star anise, tamarind, and sometimes even cardamom. The tea is typically sweetened with sugar and condensed milk, giving it a creamy texture and rich sweetness that perfectly complements its bold flavor. Served over ice, Thai tea is not just refreshing but also visually striking, often garnished with a sprig of mint or a slice of lime.
The origins of Thai tea trace back to the 1940s in Thailand, where it was influenced by Chinese tea culture. As tea became a staple in Thai households, vendors began selling it on the streets, leading to its popularity among locals and tourists alike. Over the years, various adaptations of the traditional recipe have emerged, incorporating local ingredients and preferences, making Thai tea a versatile drink enjoyed in many different forms, including as a milkshake or in desserts.
In addition to its delightful taste, Thai tea holds cultural significance in Thailand. It is often served at social gatherings, celebrations, and even during everyday meals, symbolizing hospitality and warmth. The tea's unique flavor profile and appealing presentation have contributed to its global rise in popularity, with many cafes and restaurants around the world now offering their own takes on this beloved drink. Whether sipped leisurely on a hot day or enjoyed as a sweet treat, Thai tea continues to capture the hearts of tea lovers everywhere.
From Italy to Thailand, this is a dessert that combines aromatic Thai milk tea and decadent tiramisu. Don't skip the salted dark chocolate on top to finish it off, as it brings a welcome balance of salt to the rest of the dessert. Share and enjoy!
Thai Tea Tiramisu
Bright, creamy, and flavorful, this spin on a classic Italian dessert swaps the espresso for aromatic Thai tea. Layers of tea-soaked ladyfingers, mascarpone cheese, and whipped cream are topped with salted dark chocolate and crispy coconut wafers. It’s a dessert well worth the effort!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 2 hours
Cook Time: 20 minutes
Servings: 12 (9x13 inch pan)
Ingredients:
1 cup whole milk
1 cup plus 3 tablespoons Thai tea leaves
4 cups hot water
6 tablespoons dark rum
9 large egg yolks
¾ cup plus 3 tablespoons, of sugar, divided
1 tablespoon vanilla extract
3, 8-ounce containers of mascarpone cheese
3 cups heavy cream
72 ladyfingers (approximately)
Salted dark chocolate, for shaving and garnish
Coconut wafers, for garnish
Directions:
MILK CONCENTRATE. Bring 1 cup of milk to a simmer, mix in 3 tablespoons Thai tea leaves, and let cool. Strain out the tea and set aside.
TEA CONCENTRATE. Steep 4 cups hot water with 1 cup Thai tea leaves. Let cool and steep to make a Thai tea concentrate. Strain out the tea, add dark rum, and set aside.
CUSTARD. In a saucepan, whisk together the egg yolks, cooled steeped milk, ¾ cup sugar until smooth. Cook over medium-low heat, stirring constantly, until thickened, about 7 minutes. Strain through a sieve to remove any lumps, transfer to a heat-proof bowl, and chill for at least 30 minutes.
MASCARPONE. Place mascarpone cheese in the bowl of a stand mixer with the whisk attachment. Add chilled egg custard. Beat on medium until mixture is fluffy, 3-5 minutes. Place the mixture in a piping bag (or a large zip-top plastic bag) and set aside.
WHIPPED CREAM. Place heavy cream, the remaining 3 tablespoons of sugar, and vanilla extract in the stand mixer with the whip attachment. Beat until stiff peaks form, about 2 minutes. Place into a separate piping bag(or a large zip-top plastic bag) and set aside.
LAYER. Arrange half of the ladyfingers in a single layer into a 9x13-inch pan. Pour half of the Thai tea concentrate evenly over the ladyfingers. Follow with half of the whipped mascarpone mix. Repeat the process by topping with the remaining ladyfingers, Thai tea concentrate, and whipped mascarpone. Top it off with all of the whipped cream. Chill for at least 20 minutes.
GARNISH. When ready to serve, shave the salted chocolate all over the top of the tiramisu. Use your Forge To Table Bench Knife to slice it into 12 even pieces. Top with coconut wafers. Enjoy!
Chef’s Notes:
The tiramisu can be prepared a day ahead, just wait to top it with the shaved salted dark chocolate and coconut wafers.
Use the leftover egg whites for egg white omelets or stir-fries!
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