thai tea tiramisu cups

Serves 4 · 25 min prep

Ingredients

• 1 cup strong brewed Thai tea, cooled
• 1/3 cup sweetened condensed milk
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 16–20 ladyfinger cookies
• 1 tbsp for dusting unsweetened cocoa powder
• 2 tbsp crushed roasted peanuts (optional)

Instructions

1. 1Stir the cooled Thai tea with condensed milk until dissolved; pour into a shallow dish wide enough for dipping ladyfingers.
2. 2In a large bowl beat the mascarpone with the remaining condensed milk until completely smooth and lump-free, about 1 minute.
3. 3In a separate chilled bowl whip the heavy cream, powdered sugar, and vanilla to stiff peaks, 2–3 minutes. Fold the whipped cream into the mascarpone mixture in two additions until light and uniform.
4. 4Quickly dip each ladyfinger into the Thai tea mixture for 1–2 seconds per side—just enough to moisten without sogginess—and place a layer in the bottom of four 8-oz glasses or jars, breaking cookies to fit.
5. 5Spoon or pipe a generous layer of the mascarpone cream over the soaked cookies, smoothing the top. Repeat with a second layer of dipped ladyfingers and cream, finishing with cream on top.
6. 6Cover the cups and refrigerate at least 4 hours or overnight so the cookies soften into cake-like layers and the flavors meld.
7. 7Just before serving, dust the tops lightly with cocoa powder through a fine-mesh sieve and sprinkle with crushed peanuts if using for crunch and contrast.
8. 8Serve cold with long spoons; the orange-hued tea cream and soft cookie layers should hold distinct stripes.