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.
1 cup of strong brewed black tea (cooled to room temp)
2 tbsp + 3 tbsp of Bailey’s Irish Cream
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.
Genmaicha is one of my favorite tea flavors. It has a mild, fresh flavor with the nuttiness of the roasted rice kernels. The genmaicha flavor is infused in the filling of eclair. I decorated these with a marbled effect and some leftover kohakutou candy I had from a previous project.
Eclairs are so delicious to eat, but difficult to make. This recipe is a standard choux recipe. As you make this, be sure to check that your eclairs have nice hollow insides and crisp golden brown outsides.
Preheat oven to 350 degrees F. Line pan with parchment or silpat.
Into a saucepan, put the milk, water, salt, sugar and butter.
Heat until it boils. Once it boils, turn off the stove.
Add the sifted cake flour in. Begin stirring. Once the dough comes together and leaves a film on the pot, transfer into a bowl.
Let cool for a little bit. In the meantime, whisk together your eggs in another bowl.
In 4-5 additions, begin adding the eggs. Every time you add some egg, mix the dough until the egg is absorbed. By the end, your choux pastry should be soft enough to easily pipe but also firm enough to hold a peak.
Use a large French tip to pipe lines of choux pastry onto your baking tray.
Spray the tray with water. Pat down tips.
Bake at 350 degrees F for 40-50 minutes. The outsides should be crisp and golden brown.
Genmaicha Creme Pat
This consists of two parts: the custard and the whipped cream.
415g of milk
1/6 of a vanilla pod
4 genmaicha tea bags (if using loose leaf tea it’s about 4 tbsp)
4 egg yolks
85g of sugar
20g of cornstarch
15g of cake flour
A pinch of kosher salt
115g of heavy whipping cream
2 tbsp of sugar
2 genmaicha tea bags
Into a saucepan, put the milk, vanilla pod, and genmaicha tea bags. Slice the vanilla pod lengthwise and scrape the seeds out. Add the pod and seeds into the milk. Cut open the genmaicha tea bags and pour the tea leaves into the milk. Let this come to a boil.
Turn off the heat and let the tea and vanilla steep for about 20-30 minutes.
In the meantime, add egg yolks and sugar to a bowl. Whisk until the mixture lightens in color and doubles in volume.
Sift in the cake flour and cornstarch into the egg yolks. Whisk together.
After steeping the tea in the milk, turn the heat on again and let it come to a boil.
Remove from the heat, and stream 1/3 of the mixture into the egg yolk mixture. Whisk that together before adding the remaining 2/3 of the milk. Mix until combined.
Pour the mixture back into the saucepan and pass it through a sieve as you do so to remove the tea leaves and vanilla pod.
Add kosher salt to the custard mixture. Cook for a few minutes until the custard thickens. If your custard boils, it is a sign that it is done. Stir constantly while you do this.
Put the custard into a container and cover with plastic wrap so that it does not form a skin at the top. Let cool in fridge.
Now for the whipping cream. Place the whipping cream into a clean saucepan and add the genmaicha tea bags. Bring the whipping cream to a simmer and immediately turn off the heat.
Let the tea steep in the whipping cream for about 10-20 minutes.
Strain the tea leaves from the whipping cream and refrigerate the whipping cream.
Once your custard and whipping cream are nice and cold, take both out of the fridge
Put the whipping cream and 2 tbsp of sugar into a clean bowl and whipping until medium peaks.
In another bowl, add the custard and stir it with a whisk until it loosens and becomes smoother.
Add the whipping cream to the custard and stir until combined. Fill piping bag with cream patisserie. I used a small round nozzle for this.
Punch 2-3 holes in the underside of each eclair. (I used another small piping tip to do this) Then fill with the cream patisserie. You should feel the eclair expand slightly as you fill it.
Skip this if you wish. This glaze is essentially royal icing. You can use chocolate ganache, whipping cream or frosting to top it as well.
35g of egg whites
195g of powdered sugar
1 tsp of lemon juice
Add egg whites, powdered sugar and lemon juice to a shallow bowl.
Whisk together. Add food coloring. The glaze should be thick enough to coat smoothly and opaquely.
Dip the eclair into the glaze and pull it out. Tap off excess and let dry.