I do love a cup of tea and I wanted to see how it would work in a traditionally coffee based pudding – the tiramisu. It turns out that it works very well indeed. What is more interesting is how the tea and chocolate flavours work together. I am going to have experiment further with those later but for now here is my Tea-amisu! I do like a good food based pun.
-3 Earl Grey tea bags
-100g caster sugar
-4 medium eggs
-200g sponge fingers
-100g grated chocolate
-Make a cup of tea with 3 earl grey tea bags. I know it sounds a lot but you want the Earl Grey to be strong enough in the final pudding. Leave to cool.
-Serves the Tea-amisu in teacups with saucers for a very cute way to present it on the dinning table.
-Separate the eggs.
-Whisk the egg whites to soft peaks.
-In a bowl mix together the marscapone, sugar and egg yolks.
-Gently fold in the egg whites. It takes a while but be gentle.
-Dunk the sponge fingers in the cold tea and break up into chunks to make a layer in the tea cup.
-Drizzle an extra taeaspoons of tea over the sponge fingers.
-Smooth over a layer of cream.
-Sprinkle the chocolate over the cream.
-Repeat the sponge fingers, cream and chocolate to make layers.
-Pop in the fridge and leave for at least 1 hour.
I loved serving it in cups with saucers. It made it more special and it was so cute on the table in the sunshine. The glass cups worked well so you could see the delicious layers.