Hong Kong-Style Milk Tea Tiramisu

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.