Tea-ramisu
Rooibos-soaked ladyfingers layered with creamy mascarpone and a touch of honey. A rich, tea-infused twist on classic tiramisu that’s simply irresistible.
Ingredients:
- ½ cup strongly brewed Rooibos
- ¼ cup brandy (optional - increase Rooibos amount by ½ if brandy is not used)
- 3 tsp honey
- 1 packet (5oz) lady finger cookies
- 3 large eggs, separated
- 2 ½ tbsp superfine sugar
- 9 oz mascarphone cheese
- 3 ½ tbsp crushed almond praline or peanut brittle
Recipe:
- Mix the Rooibos, brandy (or extra Rooibos) and honey together in a small shallow bowl. Dip both sides of the cookies into the liquid and arrange half of the cookies in the bottom of a shallow dish, covering the base. Pour half of the leftover liquid over the cookies. Cream the eggs yolks and sugar together until thick and pale. Add the mascarphone cheese to the egg mixture. Mix until smooth. Beat the egg whites until stiff and fold into the mascarphone mixture. Pour half of the mixture over the cookies in the dish. Arrange the rest of the dipped cookies on top. Pour the remaining mascarphone mixture over the top. Sprinkle the praline on top. Place in the refrigerator for at least 4 hours to set. Serves 4-6 people.
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