TIRAMISU AL TÈ VERDE: una ricetta alternativa

Brew black tea and let it cool to room temperature.

In a bowl, combine heavy cream and sugar, then whip until soft peaks form.

In another bowl, mix mascarpone cheese, vanilla extract, and a pinch of salt until smooth.

Fold the whipped cream into the mascarpone mixture gently until combined.

Dissolve gelatin in warm water and let it cool slightly.

Add the cooled gelatin to the mascarpone mixture and mix well.

Dip ladyfinger cookies briefly in espresso and coffee liqueur, then layer them in a serving dish.

Spread half of the mascarpone mixture over the ladyfingers evenly.

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

Sift cocoa powder over the top layer of mascarpone.

Refrigerate for at least 4 hours to set.

Before serving, whip milk until frothy and pour over each serving.

Garnish with chocolate shavings and a dusting of cocoa powder.

Spice Level:

Allergens