Hong Kong Milk Tea/Milo Chocolate Tiramisu

In a saucepan, add salon tea and water and bring it to a boil.

Add condensed milk to the boiling tea and stir until well combined.

Let the tea steep until ready to assemble the tiramisu.

In another saucepan, combine egg yolk, milk, and sugar, and whisk to combine.

Turn on the heat to medium and whisk the mixture until it becomes thick.

Pour the custard into another container and cover with plastic wrap to prevent skin formation.

Refrigerate the custard for at least 1 hour or until completely cooled.

Strain the Hong Kong milk tea into a white container large enough to soak the ladyfingers.

In a stand mixer, combine mascarpone cheese and cooled custard base and whisk on medium to medium-high speed until well combined.

Add 1 tsp of Chinese wine and 1 tsp of vanilla extract, and mix again on medium to medium-high speed until well dispersed.

Add 1 cup of heavy whipping cream and whisk on high speed until very thick.

To assemble the tiramisu, spread a thin layer of the zabaione mixture on the bottom of a glass loaf pan.

Sprinkle a little bit of Milo chocolate on top of the zabaione layer.

Soak the ladyfingers in the milk tea mixture and start layering them in the pan.

Add another layer of zabaione on top of the soaked ladyfingers, spreading it evenly.

Sprinkle another layer of Milo chocolate on top of the zabaione.

Continue layering with soaked ladyfingers, ensuring they are well soaked to avoid dry spots.

Spread the last of the zabaione cream evenly on top of the tiramisu.

Sprinkle more Milo chocolate mix on top of the final layer.

Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours before serving.

Equipment Needed

Spice Level:

Allergens