Ingredients
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2 cups (500 ml) whole milk
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5 bags Orange Pekoe tea, divided
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1/2 cup (125 g) superfine sugar, divided
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2 tablespoons or 1/8 cup (30 ml) amaretto (almond) liqueur
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1-1/2 teaspoons (8 ml) vanilla extract, divided
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3 egg yolks
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1/4 cup (60 m) dry Marsala wine
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3/4 cup (60 ml) 35% cream
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2 cups (450 g) mascarpone cheese
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30 ladyfingers
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2 tablespoons (20g) cocoa powder
Directions
- Bring milk to a simmer in a medium saucepan over medium heat. Remove from the heat and stir in four tea bags. Cover and steep for 5 minutes.
- Strain mixture through a fine mesh sieve into a shallow dish, gently pressing bags to release excess liquid. Stir in 1 tablespoon (15g) sugar, amaretto and 1 teaspoon (5ml) vanilla extract; set aside to cool.
- Meanwhile, whisk together egg yolks, remaining sugar and Marsala in a large, heat-proof bowl. Place bowl over a pot of simmering water and beat on medium-high with a hand mixer or whisk until the mixture has tripled in volume, about four to eight minutes.
- Remove the bowl from heat and beat in remaining vanilla (1/2 teaspoon), mascarpone and ground tea from the remaining tea bag.
- Beat cream until it holds stiff peaks in a medium bowl. Gently fold into mascarpone mixture.
- One at a time, dip ladyfingers in batches of 10 into the milk tea mixture to absorb some liquid and soften. Line the bottom of a 9-inch (23cm) glass baking dish with lady fingers and top with a third of the mascarpone mixture, spreading mixture to flatten. Repeating dipping and layers twice, ending with mascarpone mixture.
- Refrigerate tiramisu between two to 24 hours before dusting with cocoa powder and cutting to serve.
