TIRAMISÙ al LATTE

Brew milk tea and let it cool to room temperature.

In a bowl, combine egg yolks and sugar, whisking until pale and creamy.

Add mascarpone cheese and vanilla extract to the egg mixture, mixing until smooth.

In a separate bowl, whip heavy cream until soft peaks form.

Gently fold whipped cream into the mascarpone mixture until well combined.

Dissolve gelatin in warm water and let it cool slightly.

Stir the dissolved gelatin into the mascarpone mixture until evenly incorporated.

Dip ladyfingers briefly into the cooled milk tea, ensuring they are soaked but not soggy.

Layer soaked ladyfingers in the bottom of a serving dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Cover and refrigerate for at least 4 hours or overnight to set.

Before serving, dust the top with cocoa powder and garnish with chocolate shavings.

Serve chilled, optionally with a dollop of whipped cream.

Spice Level:

Dietary

Allergens