Serves a Crowd

Hong Kong-Style Milk Tea Tiramisu

by:
July 19, 2024
5
1 Ratings
Hong Kong-Style Milk Tea Tiramisu
Photo by Elvin Abril
  • Prep time 4 hours 15 minutes
  • Cook time 5 minutes
  • Serves 10 to 12
Author Notes

Inspired by my recent travels to Hong Kong and Italy, this Hong Kong-style milk tea tiramisu is a fun twist on a classic dessert. The notes of black tea and the richness of condensed milk meld perfectly with the creaminess of whipped mascarpone and sugary ladyfingers. Perfect for summer, this no-bake recipe showcases a subtly nuanced flavor that sets it apart from traditional espresso-laden tiramisu. It’s a dessert that effortlessly bridges two of my favorite places and favorite treats, ready to be made for your next gathering. —Emerald Chan

What You'll Need
Ingredients
  • 2 cups water
  • 10 black tea bags (like Lipton)
  • 1/4 cup condensed milk, divided
  • 1 tablespoon brandy
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon kosher salt
  • 8 ounces mascarpone
  • 24 ladyfingers
  • Bittersweet chocolate bar, for shaving
Directions
  1. Add water to a small saucepan and bring to a boil. Turn off the heat, add tea bags to the saucepan, and cover. Let the tea bags steep for 10 minutes, remove and discard. Stir in 2 tablespoons of condensed milk then let cool. Pour milk tea into a shallow bowl and mix in brandy, set aside.
  2. In a large bowl beat egg yolks and sugar with a hand mixer until the yolks become pale yellow and about triples in size, 5 minutes.
  3. In a medium bowl, combine cream, remaining 2 tablespoons of condensed milk, vanilla paste, and salt. Beat using the same beaters (no need to wash) until you have medium peaks. Add the cold mascarpone and continue to beat until the mixture looks spreadable and can hold a still peak.
  4. Add ½ of the mascarpone mixture to the egg yolks with a silicon spatula and fold until no streaks remain. Repeat with the rest of the mascarpone mixture.
  5. Dunk ladyfingers in the tea for 4-5 seconds on both sides and place in a single layer in a 1 ½ quart baking dish.
  6. Spread about ½ of the mascarpone mixture over top of the ladyfingers. Add another layer of tea-dipped ladyfingers and spread the remaining mascarpone mixture on top.
  7. With a Microplane or other handheld grater, shave the chocolate bar over the surface of the tiramisu. Refrigerate for at least 4 hours or overnight before serving.
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4 Reviews

Mary A.
Mary A. August 10, 2024
I did make this as written. I was leery about the uncooked egg yolks until I looked up traditional tiramisu recipes. They use uncooked egg yolks. And since I know I’ve eaten tiramisu many times, and haven’t died from it, I went for it. It was absolutely delicious! 10/10 Loved every bite. I plan on making this again using Thai tea. The flavor of the tea should not make a difference. I say use whatever tea you like.
 
Sanfilippo
Sanfilippo August 4, 2024
Can I use other flavored teas like cinnamon or orange flavor instead of black tea?
 
Sanfilippo
Sanfilippo August 9, 2024
I would like to try this recipe and I have sent in to find out if I could use a different flavored tea. No one responded to my email.
 
Vanessa W.
Vanessa W. August 4, 2024
Recipe sounds great I love idea dipping lady fingers in tea instead of espresso. However, I always cook my yolks and make into custard when making tiramisu. Just don’t like using raw yolks. It’s another step but I’d rather be safe than sorry. Will let you know how it comes out