Thai Tea Tiramisu

Instructions

1. 1

   Brew the Thai tea using 150 ml of hot water and let it cool to room temperature.

2. 2

   Separate the egg yolks and whites. In a bowl, whisk the egg yolks with 80 grams of sugar until pale and creamy.

3. 3

   Add the mascarpone cheese to the egg yolk mixture and mix until smooth.

4. 4

   In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture.

5. 5

   In another clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the mascarpone and cream mixture.

6. 6

   Mix the cooled Thai tea with the sweetened condensed milk in a shallow dish.

7. 7

   Quickly dip each ladyfinger into the Thai tea mixture, making sure not to soak them too long.

8. 8

   Arrange a layer of dipped ladyfingers in the bottom of your serving dish.

9. 9

   Spread half of the mascarpone mixture over the ladyfingers.

10. 10

    Add another layer of dipped ladyfingers, then top with the remaining mascarpone mixture.

11. 11

    Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

12. 12

    Before serving, dust with a little extra Thai tea powder or cocoa powder if desired.