Hands-on Time
20 Mins
Total Time
13 Hours 30 Mins
Yield
Makes 10 to 12 servings
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

How to Make It

Step 1

Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

Step 2

Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).

Step 3

Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.

Step 4

Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.

Step 5

Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.

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