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Milk tea tiramisu


  • 2 cups (500 ml) whole milk
  • 5 bags Orange Pekoe tea, divided
  • 1/2 cup (125 g) superfine sugar, divided
  • 2 tablespoons or 1/8 cup (30 ml) amaretto (almond) liqueur
  • 1-1/2 teaspoons (8 ml) vanilla extract, divided
  • 3 egg yolks
  • 1/4 cup (60 m) dry Marsala wine
  • 3/4 cup (60 ml) 35% cream
  • 2 cups (450 g) mascarpone cheese
  • 30 ladyfingers
  • 2 tablespoons (20g) cocoa powder


  1. 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.
  2. 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.  
  3. 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. 
  4. Remove the bowl from heat and beat in remaining vanilla (1/2 teaspoon), mascarpone and ground tea from the remaining tea bag. 
  5. Beat cream until it holds stiff peaks in a medium bowl. Gently fold into mascarpone mixture. 
  6. 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. 
  7. Refrigerate tiramisu between two to 24 hours before dusting with cocoa powder and cutting to serve. 

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