Now let’s cook
There is no coffee anywhere in this tiramisu: a mug of strong black tea does all the dipping.
Ingredients
- 8 g black teaa kind of tea made from fully oxidised leaves
- 200 ml waterplain tap water
- 400 g tvoroga fresh white curd cheese, made by souring milk and draining off the whey
- 100 ml whipping cream30% fat or more
- 1 vanilla podthe dried fruit of a tropical climbing orchid, used as a spice
- 90 g icing sugargranulated sugar milled to a fine powder
- 250 g ladyfingerssponge biscuits of a long flat shape that soak up liquid easily
- 2 tbsp cocoa powderthe dried, ground solids left from grated cocoa once the cocoa butter is pressed out
Method
Put 8 g of black tea in a mug, pour over 200 ml of boiling water and leave it for 5 minutes. Strain the tea into a shallow bowl and let it cool to room temperature.
Put 400 g of tvorog in a bowl, pour in 100 ml of cold cream and blend until smooth.
Slit 1 vanilla pod lengthways and scrape out the seeds with the tip of a knife. Add the seeds and 90 g of icing sugar to the filling and blend again.
Quickly dip half of the ladyfingers (125 g) into the cooled tea and lay them in an even layer in a rectangular dish. Spread half of the filling over them and smooth it with a spatula.
Dip the other 125 g of ladyfingers in the same way, lay them on the filling and cover with the rest of the filling. Dust the tiramisu with 2 tbsp of cocoa powder.
Put the dish in the fridge for 4 hours. Cut the tiramisu into 6 portions and serve it cold.
