Tiramisu is one of my all time favorite desserts, and I made a version with black and Irish cream. I just love how the mascarpone cream melds with the soft, fluffy ladyfingers and the bitterness of the cocoa powder.
My version uses black tea instead of espresso, and Bailey’s Irish Cream instead of marsala wine. The best part? It tastes kind of like milk tea! It’s a tiramisu milk tea– it’s a milk tea tiramisu. I used a Sun Moon Lake variety of black tea. This dessert is so good with a cup of tea or coffee. So addicting.
Can I also say that homemade ladyfingers are way better than the store-bought ones? I definitely recommend making your ladyfingers from scratch. Try Bigger Bolder Baking’s recipe or Binging with Babish’s recipe.
Black Tea Tiramisu
- 4 egg yolks
- 2.5 tbsp + 1/4 cup of sugar
- 8 oz of mascarpone cheese
- 3/4 cup of heavy whipping cream
- 1 cup of strong brewed black tea (cooled to room temp)
- 2 tbsp + 3 tbsp of Bailey’s Irish Cream
- cocoa powder
- 20-25 ladyfingers
- Prep a 7in springform pan and line the bottom with parchment paper.
- For the sabayon (egg yolk mixture), prepare a double boiler. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer. Place a heat proof bowl on top.
- In the top bowl of the double boiler, add in the egg yolks, 2 tbsp of sugar and 2 tbsp of Bailey’s Irish Cream.
- Whisk until the the egg yolks triple in volume. You should also heat the egg yolks through to a temperature of at least 140 degrees F to pasteurize. Once the egg yolks reach this stage remove from the heat.
- While the egg yolk mixture cools, whip up the cream. Place the cream and remaining sugar into a bowl and whip until stiff peaks, About 3-5 minutes. Add the mascarpone cheese and mix until smooth
- Add some of the whipped cream/mascarpone into the warm egg yolk mixture. Mix gently until homogeneous. Add this back into the whipped cream/mascarpone. Whip the mixture until it is thick, spreadable, and smooth.
- Prepare a shallow dish and add 3 tbsps of Bailey’s and the black tea. Stir until combined.
- To assemble the tiramisu, dip the ladyfingers into the tea mixture. Make a layer of dipped ladyfingers in the tin. Cover ladyfingers with the mascarpone cream. Repeat and make three alternating layers of ladyfingers and cream.
- Cover the tin and chill in the fridge 6-12 hours.
- Dust with cocoa powder to serve.