Milk Tea Tiramisu Image

Milk Tea Tiramisu

Mary's Kitchen Crush - "Pressure Cooking"

Prep Time
Cook Time


  • 2 cups (500ml) whole milk
  • 5 bags Orange Pekoe tea, divided
  • ½ cup (125g) superfine sugar, divided
  • 2 tablespoons (30ml) amaretto liqueur
  • 1-½ teaspoons (8ml) vanilla, divided
  • 3 egg yolks
  • ¼ cup (60m) dry Marsala wine
  • 2 cups (450g) mascarpone cheese
  • ¾ cup (60ml) 35% cream
  • 30 ladyfingers
  • 2 tablespoons (20g) cocoa powder


  1. Bring milk to a simmer in a medium saucepan over medium heat.
  2. Remove from the heat and stir in four tea bags. Cover and steep for 5 minutes.
  3. Strain mixture through a fine mesh sieve into a shallow dish, gently pressing bags to release excess liquid.
  4. Stir in 1 tablespoon (15g) sugar, amaretto and 1 teaspoon (5ml) vanilla; set aside to cool.
  5. Meanwhile, whisk together egg yolks, remaining sugar and Marsala in a large, heat-proof bowl.
  6. Place bowl over a pot of simmering water and beat on medium-high with a hand mixer or whisk until the mixture has tripled in volume, about 4 to 8 minutes.
  7. Remove the bowl from heat and beat in remaining vanilla, mascarpone and ground tea from the remaining tea bag.
  8. Beat cream until it holds stiff peaks in a medium bowl. Gently fold into mascarpone mixture.
  9. One at a time, dip ladyfingers in batches of 10 into the milk tea mixture to absorb some liquid and soften.
  10. Line the bottom of a 9-inch (23cm) glass baking dish with lady fingers and top with a third of the mascarpone mixture, spreading mixture to flatten.
  11. Repeating dipping and layers twice, ending with mascarpone mixture.
  12. Refrigerate tiramisu 2 to 24 hours before dusting with cocoa powder and cutting to serve.