Thai Tea Tiramisu with Orange Hues
A vibrant twist on the classic Italian dessert, this Thai tea tiramisu gets its stunning orange color from layers of Thai tea-dipped ladyfingers and an infused mascarpone cream.
- Prep30 min
- Total4h 30m
- DifficultyMedium
- Servings10
This Thai tea tiramisu is a showstopper dessert that combines the creamy richness of mascarpone with the aromatic, slightly sweet notes of Thai tea. The vibrant orange layers are not only beautiful but also packed with flavor, making it a perfect treat for spring and summer gatherings.
To achieve the best results, steep the Thai tea in the cream for at least 20 minutes, or even overnight for a more intense flavor. The ladyfingers are quickly dipped in a warm tea and condensed milk mixture, then layered with the fluffy mascarpone cream. A final touch of toasted coconut and lime zest adds a delightful crunch and freshness.
Ingredients
Converted amounts are rounded.
Method
- In a medium bowl, steep half of the Thai tea leaves in the heavy cream for at least 20 minutes, or up to overnight for a stronger flavor. Strain the cream through a fine-mesh sieve into the bowl of a stand mixer; discard the tea leaves.
- Meanwhile, in a medium heatproof bowl, steep the remaining Thai tea leaves in 3 cups of hot water for 20 minutes. Strain through a fine-mesh sieve into a heatproof container; discard the leaves.
- Using the whisk attachment of the stand mixer (or a hand mixer), beat the tea-infused cream on medium-high speed until medium peaks form (do not overbeat to stiff peaks). Switch to the paddle attachment, then add the mascarpone and 1/2 cup of condensed milk. Beat on medium speed until the mixture is thick and fluffy, scraping the bottom of the bowl to ensure the mascarpone is fully incorporated.
- In a shallow dish or long container large enough to hold the ladyfingers, combine the warm steeped tea with the remaining 1/2 cup of condensed milk. Dip each ladyfinger into the tea mixture for about 1 second. Arrange the dipped ladyfingers in the bottom of a 13x9-inch baking dish, fitting 2 rows of 12 ladyfingers vertically. Spread half of the tea cream mixture evenly over the ladyfingers.
- Repeat with the remaining ladyfingers and tea cream to create a second layer.
- Refrigerate the tiramisu for at least 3 hours, or overnight, until well chilled and set.
- Before serving, top with toasted coconut chips and a sprinkle of finely grated lime zest.
💡 Tips
- For the best flavor, steep the Thai tea in the cream overnight.
- Do not overbeat the cream; medium peaks are enough to keep the texture light.
- Dip the ladyfingers quickly to avoid them becoming too soggy.
Inspired by a recipe from Delish