Sweet Tea Tiramisù
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
For topping: Toss sliced strawberries and pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate.
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.
promogal's Review
Fantastic! Creamy & delicious. I like this way better with tea than the traditionally made version using coffee. There's no bitterness to this. It's a keeper
LisaGvlSC's Review
Good, but not as much tea flavor as I would have liked. The cookie part was a little too sweet also. If I make it again, will increase the # of tea bags to 3 or 4, and decrease amount of sugar in the tea to 3/4 or 2/3 cup instead of a full cup. It took about 35-40 minutes to get the syrup reduced to 1 cup instead of only 20 mins as the recipe said.
FeliciaKW's Review
This was a HUGE hit at a recent gathering. Will definitely make again. However, I think I'll try making more of the sweet tea reduction to get a more thorough and even distribution of the tea over the ladyfingers
proseccolvr's Review
Delicious, easy, definitely worthy of a special occasion. Subtle flavors & smooth texture. Two tips: don't let the syrup get too hot -- and let the marscapone come to room temperature before combining with the sugar and vanilla so it mixes smoothly. Great with strawberries.
Shaines's Review