Hong Kong-Style Milk Tea Tiramisu with Emerald Chan | Recipe Drop | Food52

Bring 2 cups of water to a boil.

Add 10 black tea bags to the boiling water and cover, letting it steep for about 10 minutes.

Remove the tea bags and strain the mixture.

Stir in condensed milk to the tea mixture and let it cool.

Separate the egg yolks from the whites, using only the yolks.

Add 1/4 cup of sugar to the egg yolks and whisk using an electric hand mixer until pale and tripled in size, about 4-5 minutes.

In a separate bowl, beat 3/4 cup of heavy cream until medium peaks form, then add 2 tablespoons of condensed milk, vanilla paste, and a pinch of salt.

Fold the whipped cream mixture into the egg yolk mixture gently until no big streaks remain.

Add 1 tablespoon of brandy to the cooled milk tea mixture and stir to combine.

Dunk lady fingers in the milk tea mixture for 4-5 seconds, ensuring they are saturated but not too soggy.

Place the soaked lady fingers in a baking dish and spread half of the cream mixture on top.

Repeat the process with another layer of soaked lady fingers and the remaining cream mixture on top.

Shave chocolate on top of the final layer of cream as a garnish.

Wrap the dish and refrigerate for 4-6 hours before serving.

Equipment Needed

Spice Level:

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