Tea-a-misu not Tiramisu

I'm sure you've all heard of the very popular & delicious traditional Italian dessert Tiramisu. A coffee flavoured dessert made with ladyfingers dipped in coffee (and sometimes marsala - I like it with a bit of alcohol) layered with a mixture of whipped cream, mascarpone cheese, sugar and eggs and dusted with cocoa. This dessert is a world favourite including one of mine. 

As I was perusing through my cookbooks over a cup of tea, I got to thinking how this dessert would taste if I replaced the coffee with one of my dessert tea blends. So I gave it a try and the result was not short of AMAZING! The tea flavour does not overpower the ladyfinger biscuits like the coffee can in the traditional version, it was much lighter and more refreshing version of this fabulous dessert.

I tested my recipe out on my family and friends and I was given 5 stars for my efforts - you know you're on a winner when the dessert bowls are wiped clean and you're asked if there's more.

This recipe is very easy to prepare and I definitely recommend giving it a try.

This recipe will make approximately 4 desserts in an average size glass, or you can use a small to medium sized dish to layer the sponge biscuits with the mascarpone cream.

Here's what you'll need:

2 cups brewed Vanilla Caress Tea (cooled down)

1/4 cup butterscotch schnapps

300g/10oz Italian ladyfinger/sponge biscuits

Mascarpone Cream

300g/10oz thick mascarpone

3/4 cup/6oz thickened cream

3 tablespoons icing sugar - sifted

1 teaspoon vanilla bean paste

Garnish

Cinnamon & mint leaves

How to make it:

1. In a bowl mix the brewed tea and butterscotch schnapps.

2. In a separate bowl fold through the mascarpone, cream, icing sugar and vanilla.

2. Have your serving glasses ready to assemble the tea-a-misu.

3. Soak the sponge finger biscuits in the tea mix - be careful not to oversoak the biscuits so that they fall apart, you want the biscuits to get soft but still hold it's shape. A few seconds on each side is a good start. You will see the biscuits darken as they soak up the tea.

4. Place the soaked biscuits in the base of the glass and then layer it with the mascarpone cream, add another layer of soaked biscuits and another layer of mascarpone cream. Depending on how tall your glass is, two layers should be enough. You want enough to make 4 desserts. Repeat this until you've filled all your glasses and used up all the ingredients.

5. Place the tea-a-misu glasses in the fridge. When you're ready to serve, remove from the fridge for a few minutes and dust with a hint of cinnamon and garnish with a mint leaf when you're ready to serve.

I would love to hear what you think when you've made it, feel free to post your comments below.

ENJOY!

Mujde