Foodbuy is putting a fresh spin on tiramisu!
Chef and Senior Category Development Manager for Supplier Diversity, Cydni Baldwin shows us her take on tiramisu, using David Rio Chai tea. View the recipe below:
Chai-Tiramisu
Chai Concentrate:
• Prepare 3 cups of David Rio Tiger Chai.
Filling:
• 2 cups mascarpone, room temperature
• 4 fresh egg yolks
• 1/4 cup sugar
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 4 tablespoons Baileys
• 1/8 teaspoon salt
• About 2 cups ladyfingers (200g)
• 1/8 teaspoon cardamom
• 1 1/2 tablespoons unsweetened cocoa powder
Instructions:
Prepare the Chai Concentrate:
1. Follow the instructions on the back of the David Rio chai package to prepare 3 cups. Set aside to cool to room temperature. For quicker cooling, you can refrigerate it for a while.
2. Make the Filling:
In a mixing bowl, whisk together the mascarpone, egg yolks, sugar, cream, vanilla extract, Baileys, and salt using a stand mixer or a hand-held electric mixer. Whisk for 2-3 minutes until the mixture is smooth and forms ribbony trails when drizzled over itself. (If you’re concerned about using raw yolks, see Note 2.)
3. Assemble the Tiramisu:
The sequence of layers will be ladyfingers, mascarpone mixture, cocoa powder, and repeat. The number of layers depends on the size of your baking dish; for an 8x8 inch dish, you’ll likely get 2 layers of each. Soak the ladyfingers in the chai concentrate for 5 seconds (see Note 3) one by one, and lay them side by side in the dish. Once the first layer is done, spread half of the mascarpone mixture evenly over the ladyfingers. Using a sifter, dust a thin and even layer of cocoa powder over the mascarpone mixture. Repeat for the next layer(s).
4. Refrigerate:
Cover the tiramisu and refrigerate for at least 4 hours, or preferably overnight.
Enjoy! 😊
Негізгі бет Accelerate Your Meals: David Rio Chai
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