Tea Blog

Light, creamy and oh so delicious, this Italian based desert is one sure to delight.  Traditionally this is made with coffee but, as that famous misquoted line from The Treasure of the Sierra Madre goes, we don’t need no stinkin’ coffee here. Puerh tea offers the depth and richness that coffee does as well as being quite delicious when paired with chocolate. Tea makes everything better.

2 cups water
2 tsp puerh tea

In a small sauce pot bring the water to a boil. Steep the tea for about 1 minute swirling it around then remove it from the water. Set aside to cool while you prepare the other ingredients.

6 egg yolks
½ cup sugar
1 pint heavy cream
½ cup powdered sugar
1 tsp pure vanilla extract
8oz mascarpone cheese (room temperature)
Chocolate bar for shaving

In a double boiler or a bowl over simmering water, whisk egg yolks and sugar together.  Whisk until the mixture is thickened and the consistency of a dense pudding. Fold the mascarpone cheese into the egg yolk mixture. In a mixing bowl place the heavy cream and beat with an electric mixer on high. Beat for about a minute then add in the powdered sugar and vanilla. Continue to mix until stiff peaks appear. Reserve about 2 cups of the whip cream and then fold a large spoon full of it into the egg and cheese mixture until combined. Once thoroughly combined gently fold the rest of the whip cream into the egg and cheese mixture.

30-40 lady fingers
¼ cup cocoa powder

Dip one side of the lady finger into the cooled puerh tea the dredge in the cocoa powder.  Align them at the bottom off your dish so they cover the surface.  Pour 1/3 of your creamy egg and cheese mixture evenly over the top. Repeat this 3 times then do one more layer of the lady fingers. Cover them with the reserved whipped cream. Dust cocoa powder over the top. Using a vegetable peeler, peal a chocolate bar to create chocolate shavings. Sprinkle the chocolate shavings over the top of your dish. Recipe serves 8-10 people.

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