That’s right, you read that correctly, Thai tea-ramisu.

It’s basically the same sweet dessert that everyone adores, but with Thai tea in the mix. And a very excellent, well-balanced mix it makes.

By the time you’ve dished up this serving for four, you’ll love the luxurious texture and mouthfeel, and perhaps won’t even miss the caffeine kick.

If you’re looking to add a zesty kick to this pudding-like dessert, try adding some rum to the Thai tea to jazz it up as an alcoholic version.

Ingredients

A

• 300g heavy cream
• ChaTraMue Thai tea bags/3 tablespoons of Thai tea leaves
• 250g mascarpone cream
• 2 teaspoons of vanilla bean paste or vanilla extract
• 4 tablespoons of condensed milk

B

• 2 cups of concentrated Thai tea
• White chocolate, for shavings
• 12 ladyfingers

Method

Brew the Thai tea

• Brew two cups of concentrated Thai tea and chill it in the fridge.

Prepare the creams (A)

• In a saucepan, heat up the heavy cream on low heat until it begins to bubble. Then, place the tea bags into the cream and stir for about 30 seconds.
• Turn off the heat and use a spatula to press the tea bags firmly down to allow the tea flavour to mix well with the cream. Once you’re done, leave it to cool in the fridge. Remove the tea bags only when the cream needs to be added later.
• Alternatively, place the tea leaves directly into the cream. This method produces a stronger Thai tea flavour. But of course, you will need to sieve the cream mixture several times to remove specks of tea leaves.
• Next, whisk the mascarpone cream, vanilla bean paste (or vanilla extract) and condensed milk together until silky smooth. Make sure you leave it to cool in the fridge as well.
• Remove the earlier Thai tea cream mixture from the fridge and whip the mixture to soft peaks.
• Fold the cream into the mascarpone and have a quick taste. If it is not sweet enough to your liking, do add more condensed milk.

Ensemble (B)

• Soak the lady fingers completely in the chilled Thai tea.
• Next, proceed to arrange the layers in an airtight container ready. Start with fingers at the bottom, followed by a layer of Thai tea cream, then a layer of shaved white chocolate and repeat this till satisfied.
• Finally, chill it for at least 12 hours in an airtight container

Tips

• Concentrated Thai tea usually comes without sugar or milk, so you will need about two tea bags of leaves to yield a rich flavour.
• Make sure the mascarpone is at room temperature to avoid any lumps when whisking. Do not over-whip the mascarpone as it will curdle, but if it does, use the Bain-Marie method and whisk till evenly smooth.
• Be very careful not to over-whip the Thai cream as well, as it will reach soft peaks very fast. If it splits, add spoonfuls of chilled cream immediately and whisk till soft peaks.
• The tea-ramisu keeps perfectly for two to three days in the chiller.

@theriburhan is a food writer, recipe developer and F&B marketing strategist. Theri’s culinary style comes both from her roots and her millennial lifestyle, creating an enticing combination of re-introducing Asian classics made easy or encouraging new inspirations to traditional recipes.