Black Tea Tiramisu Recipe by cookpad.japan
Cooking Instructions 1 [Syrup:] Pour water into a small pan and bring it to a boil. Turn the heat off. Immediately add the tea bags and cover the pan to steam for 30 seconds, then remove the tea bags. Add the sugar to dissolve. Chill the bottom of the pan over ice water. When it cools down slightly, add the cointreau. 2 [Ladyfingers:] Whip the egg whites in a bowl. Add the sugar in 3 batches to make a thick merengue. 3 Add the egg yolks one by one. Whip well with each addition. 4 Sift in the flour. Also add the black tea leaves. Fold in well with a rubber spatula. 5 Line a baking tray with parchment paper. Pour in the dough and flatten it out. Bake in a 180℃ preheated oven for 10 minutes. 6 [Mousse:] Put the cream cheese in a heat-proof container, and microwave to soften. Add the milk and mix until smooth. Whip the cream until soft peaks form. 7 Combine the water and sugar in a small pan and bring it to a boil. Drizzle it into the bowl of egg yolks. Keep on stirring so that the egg yolks won't harden. 8 Microwave to dissolve the gelatin soaked in water. Add into the egg yolks from Step 7, then mix in the cream cheese and whipped cream from Step 6 in order. 9 Spread out the ladyfingers in a container. Soak with lots of syrup, and pour in the mousse. Repeat 1-2 more times, and chill well in the fridge. 10 Sprinkle a small amount of powdered cocoa to finish. Cinnamon also goes well with this tiramisu ☆ 1 [Syrup:] Pour water into a small pan and bring it to a boil. Turn the heat off. Immediately add the tea bags and cover the pan to steam for 30 seconds, then remove the tea bags. Add the sugar to dissolve. Chill the bottom of the pan over ice water. When it cools down slightly, add the cointreau. 1 [Syrup:] Pour water into a small pan and bring it to a boil. Turn the heat off. Immediately add the tea bags and cover the pan to steam for 30 seconds, then remove the tea bags. Add the sugar to dissolve. Chill the bottom of the pan over ice water. When it cools down slightly, add the cointreau. 2 [Ladyfingers:] Whip the egg whites in a bowl. Add the sugar in 3 batches to make a thick merengue. 2 [Ladyfingers:] Whip the egg whites in a bowl. Add the sugar in 3 batches to make a thick merengue. 3 Add the egg yolks one by one. Whip well with each addition. 3 Add the egg yolks one by one. Whip well with each addition. 4 Sift in the flour. Also add the black tea leaves. Fold in well with a rubber spatula. 4 Sift in the flour. Also add the black tea leaves. Fold in well with a rubber spatula. 5 Line a baking tray with parchment paper. Pour in the dough and flatten it out. Bake in a 180℃ preheated oven for 10 minutes. 5 Line a baking tray with parchment paper. Pour in the dough and flatten it out. Bake in a 180℃ preheated oven for 10 minutes. 6 [Mousse:] Put the cream cheese in a heat-proof container, and microwave to soften. Add the milk and mix until smooth. Whip the cream until soft peaks form. 6 [Mousse:] Put the cream cheese in a heat-proof container, and microwave to soften. Add the milk and mix until smooth. Whip the cream until soft peaks form. 7 Combine the water and sugar in a small pan and bring it to a boil. Drizzle it into the bowl of egg yolks. Keep on stirring so that the egg yolks won't harden. 7 Combine the water and sugar in a small pan and bring it to a boil. Drizzle it into the bowl of egg yolks. Keep on stirring so that the egg yolks won't harden. 8 Microwave to dissolve the gelatin soaked in water. Add into the egg yolks from Step 7, then mix in the cream cheese and whipped cream from Step 6 in order. 8 Microwave to dissolve the gelatin soaked in water. Add into the egg yolks from Step 7, then mix in the cream cheese and whipped cream from Step 6 in order. 9 Spread out the ladyfingers in a container. Soak with lots of syrup, and pour in the mousse. Repeat 1-2 more times, and chill well in the fridge. 9 Spread out the ladyfingers in a container. Soak with lots of syrup, and pour in the mousse. Repeat 1-2 more times, and chill well in the fridge. 10 Sprinkle a small amount of powdered cocoa to finish. Cinnamon also goes well with this tiramisu ☆ 10 Sprinkle a small amount of powdered cocoa to finish. 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