Thai Tea Tiramisu
For Vanilla sponges
300g of Self-Rising flour
300g of Caster sugar
3 Large eggs
2 Tsb of Baking powder
115g of Melted butter
250g of Milk
2 Tsp of Vanilla
3 Tsp of Vegetable oil
For Mascarpone cream
250g of Whipping cream
60g of Icing sugar
125g of Mascarpone
500ml of strong Thai tea, cooled
50g of Thai tea mix
500ml of Water
50g of Sugar
2 Tbsp of cocoa powder, for dusting
Method:
1) Bake a vanilla sponge: In a mixing bowl, add sugar and eggs in then beat it for a minute then add dry ingredients. Melted some butter in microwave then add milk, vegetable oil and vanilla essence. Pour the milk and butter mixture into the egg mixed and beat it for another minute.
2) Bake it at 170c for 20 minutes then let it cool completely.
3) Brew 500ml cup of strong Thai tea then let it cool
4) In another bowl, whisk the mascarpone cheese until smooth. Gradually fold in the whipped cream until well combined.
5) Soak the vanilla sponge with Thai tea
6) Arrange a layer of soaked sponges then pipe the mascarpone cream on top. Repeat the process with another 2 layer then pipe some more mascarpone cream on the top.
7) Dust the top with Cocoa powder and chill in the fridge for at least 1 hour or overnight before cutting.
Please note that this recipe is a variation of the traditional Italian tiramisu, incorporating Thai tea flavors. Feel free to adjust the sweetness or intensity of the tea according to your preference. Enjoy your dessert!
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