We used powdered milk tea mix for our version. (We found that it gave off a very strong, almost in-your-face, milk tea taste.) But feel free to use bottled milk tea from the supermarket. Alternatively, you can even buy a drink from a milk tea shop, then use that. The recipe’s custard uses both mascarpone and cream cheese; and is meant to mimic the cream cheese topping you can get with your milk tea order.
Once you’re done assembling your tea-ramisu, you can fix yourself up a drink with the leftover milk tea and custard. All you need is boba.
- Serves: 6-9 people
- Active time: 30 mins
- Total time: 1 hr 30 mins
- Difficulty: Medium
- Special tools: Stand mixer, 9x9-inch serving dish
- 2 cups mascarpone or cream cheese
- ½ cup sugar
- ¼ tsp. salt
- 2 cups whipping cream
- 1 box broas
- 2 cups strong milk tea, cooled
- ½ cup cocoa powder, optional
- Place mascarpone, sugar, and salt in the bowl of a stand mixer.
- Whip on low speed until smooth and sugar is dissolved, about 5 minutes.
- Add the whipping cream and whip to medium peaks.
- Set aside in the fridge until ready to use.
- Prepare 9×9 inch serving dish.
- Put milk tea in a shallow bowl.
- Dip the broas one at a time into the milk tea and then place in the bottom of the serving dish.
- Continue until one flat layer covers the bottom of the dish.
- Add half of the mascarpone mixture, then spread over the dipped broas evenly.
- Repeat the layers twice until the top of the serving dish and smooth out the top of the tiramisu.
- Cover and refrigerate for 1 hour.
- Sift over cocoa powder to cover, if desired, before serving.