Yield: 10–12 servings
- 3 large eggs, separated
- ¼ tsp cream of tartar
- 6 Tbsp (74g) granulated sugar, divided
- 1 tsp vanilla extract
- ¼ tsp salt
- 1/3 cup (40g) all-purpose flour
- 2 Tbsp confectioners’ sugar
- 1 Tbsp granulated sugar
NOTE: It’s best to make the ladyfingers the day before you plan on assembling your tea-ramisu.
- Heat oven to 325°F. Line baking sheet with parchment paper; set aside.
- Using a little bit of lemon juice or white vinegar, wipe down large mixing bowl and handheld mixer beaters. (Your egg whites will not set up properly if there is any residual grease or fat on your tools.)
- Add egg whites and cream of tartar to prepared mixing bowl. Beat until soft peaks form. Gradually add 3 tablespoons (37g) sugar, continuing to beat until glossy and stiff. Set aside.
- In another large mixing bowl, beat egg yolks. Add remaining 3 tablespoons (37g) sugar, vanilla, and salt. Beat on medium-high until mixture reaches the ribbon stage, 4–5 minutes.
- Sift flour into egg yolk mixture. Using a silicone spatula, gently fold in flour, making sure to hunt down any hidden flour pockets.
- Add half of beaten egg whites, then gently fold into egg yolk mixture. Repeat with other half of egg whites.
NOTE: It’s okay if you end up with a few streaky bits; just fold together the best you can without overmixing.
- Fit a piping bag with a ½-inch plain round tip. (We used an Ateco 805 tip.) Transfer batter to piping bag.
- Whilst holding the piping bag at a 45° angle, gently drag tip along parchment paper, slowly piping out a 1-inch-wide by 3-inch-long line of batter. When you reach the end of the line, stop applying pressure and move tip up and over the ladyfinger.
NOTE: We recommend piping the ladyfingers parallel to the short side of the baking sheet. This way you can easily fit 3 rows of 8 ladyfingers with roughly 1" in between.
- Continue piping batter until you have used all the batter. (You’ll create roughly 2 dozen ladyfingers.)
- In a small bowl, mix together confectioners’ and granulated sugars. Sift over ladyfingers
- Bake for 18–22 minutes or until golden brown. Ladyfingers are done when they bounce back when gently touched.
- Transfer baking sheet to wire rack and allow ladyfingers to cool for 5 minutes.
- Using a flat spatula, release ladyfingers from parchment while still warm. Allow to cool completely on baking sheet.
- Leave ladyfingers sitting out—uncovered—overnight. See you back here tomorrow!
- 1 ½ cups (341g) water
- ¼ cup (50g) granulated sugar
- ¼ cup (15g) The Chai Box Hill Station Chai
- Welcome back! Boil water then pour 1 ½ cups (341g) into a heatproof bowl.
- Add sugar, stirring to dissolve.
- Add chai and allow to steep for 5–10 minutes.
- Strain chai and pour into a shallow bowl or other vessel. (We used a loaf pan, and that worked quite well for easily dipping the ladyfingers.)
- 4 large eggs, separated & room temp*
- ½ cup (100g) granulated sugar
- 16 ounces (454g) full fat mascarpone, room temp
- 2 tsp vanilla paste or extract
*Cold eggs are easier to separate, so separate ‘em as soon as you take ‘em out of the fridge.
IMPORTANT: Just like traditional tiramisù, this recipe contains raw eggs. Only you can decide if you are comfortable eating raw eggs. If not, you can buy pasteurized eggs in the shell. Or, if you cannot find pasteurized eggs, you can pasteurize eggs in the microwave.
- After the chai has been strained and is cooling, make the mascarpone cream.
- In the bowl of a stand mixer fitted with paddle attachment, beat egg yolks and sugar until creamy and pale.
- Add mascarpone and vanilla. Mix on low until nice and creamy.
- Using a little bit of lemon juice or white vinegar, wipe down another mixer bowl and whisk attachment. Place egg whites in bowl, then attach bowl and whisk to mixer.
- Whip egg whites on high until stiff peaks form.
- Add half of beaten egg whites, then gently fold into egg yolk mixture using a silicone spatula. Repeat with other half of egg whites. Take care so finished mixture is still light and airy.
Assembly & Decoration
- 1 Tbsp unsweetened cocoa powder
- 1 tsp ground cardamom
- Check your ladyfingers. If they’re still a little soft, you’ll need to dry them out in the oven. Heat oven to 250°F and arrange ladyfingers on a baking sheet. Bake for 20 minutes, flipping ladyfingers halfway through bake time. Now they should be almost brittle and ready for dippin’.
- Place 8" by 8" dish on your work surface. Spread one third of mascarpone cream in bottom of dish, smoothing top with an offset spatula or back of a spoon.
- Arrange your tea-ramisu dish, chai soak, and ladyfingers in front of you so you can do this next part efficiently without destroying the ladyfingers by oversoaking.
- Gently plop one ladyfinger into chai, rolling over to soak both sides. (It should only soak for a couple seconds total.)
- Place chai-soaked ladyfinger on mascarpone cream in dish. Without overlapping any cookies, repeat dipping and placing until first layer is full.
- Spread half of remaining mascarpone cream on top of ladyfingers, smoothing top with an offset spatula or back of a spoon.
- Add another layer of chai-soaked ladyfingers.
NOTE: You may end up with a few leftover ladyfingers. Not a bad problem to have!
- Spread remaining mascarpone cream on top of ladyfingers, smoothing top with an offset spatula or back of a spoon.
- Cover with cling film or beeswax wrap. Refrigerate tea-ramisu for at least 4 hours or—ideally—overnight.
- Prior to serving, mix cocoa powder and cardamom in a small bowl. Sift over tea-ramisu. Wipe runaway cocoa powder off edges of dish.
- Store any leftovers covered in the fridge.
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!
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