Food & Wine USA - (08)August 2020

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28 AUGUST 2020

seeds from split vanilla bean

pod into bowl. Discard

scraped pod. Beat with an

electric mixer on high speed

until soft peaks form, about 2

minutes. Spoon whipped

cream mixture into a separate

piping bag; cut a^1 / 2 -inch hole

in the tip. Set aside.

4. Stir together 1 cup plus 2
   tablespoons warm water and
   remaining 7^1 / 2 tablespoons
   tea powder in a small bowl.
   Stir in Madeira. Set aside.


5. Arrange 3 ladyfingers
   lengthwise, side by side, on a
   cutting board. Press down
   onto ladyfingers using a 2^3 / 4 -
   inch ring mold to create a 2^3 / 4 -
   inch circle of cookies. Fit
   cookie circle inside bottom of
   a 4-ounce glass. Repeat pro-
   cess using about 15 additional
   ladyfingers to fill bottoms of 8
   glasses total, using cookie
   scraps as needed to fill glass
   bottoms. Drizzle 1^1 / 2 table-
   spoons tea mixture into each
   glass on ladyfinger layer.


6. Evenly pipe a layer of mas-
   carpone custard (about 3
   tablespoons) into each glass.
   Repeat step 5 to create an
   additional layer of ladyfingers
   and tea mixture in each glass.


7. Pipe a layer of whipped
   cream (about^1 / 4 cup) into
   each glass. Chill at least 4
   hours or up to 8 hours or
   overnight. Finely grate milk
   chocolate over tiramisu just
   before serving. —MELISSA
   KING
   MAKE AHEAD Assembled
   tiramisu, without milk
   chocolate garnish, may be
   kept chilled overnight.
   NOTE Prince of Peace brand
   instant Hong Kong milk tea
   powder may be ordered
   online at amazon.com.

Hong Kong Milk Tea

Tiramisu

TOTAL 35 MIN, PLUS 6 HR

CHILLING; SERVES 8

This ultra-rich tiramisu is sub-

tly sweet and well balanced by

the lightly bitter tannins in the

Hong Kong milk tea powder.

Find milk tea powder in Asian

grocery stores or online at

amazon.com.

3 large egg yolks

1 / 3 cup whole milk

1 / 4 cup plus 1 tsp.

granulated sugar,

divided

81 / 2 Tbsp. instant Hong

Kong milk tea powder,

divided

1 (8-oz.) container

mascarpone cheese

1 cup heavy cream

1 vanilla bean pod, split

1 cup plus 2 Tbsp. warm

water

2 Tbsp. (1 oz.) Madeira,

Marsala, or rum

36 ladyfingers

Milk chocolate bar, for

grating

1. Whisk together egg yolks,
   milk,^1 / 4 cup sugar, and 1 table-
   spoon tea powder in a
   medium saucepan until
   smooth. Cook over medium-
   low, whisking constantly, until
   thickened, 7 to 9 minutes.
   Transfer mixture to a heat-
   proof container; cover and
   refrigerate until chilled, about
   2 hours.


2. Place mascarpone in bowl
   of a stand mixer fitted with
   the whisk attachment; add
   chilled egg custard. Beat on
   medium-high speed until mix-
   ture is fluffy, 3 to 5 minutes.
   Spoon mixture into a piping
   bag; cut a^1 / 2 -inch hole in the
   tip. Set aside.


3. Place heavy cream and
   remaining 1 teaspoon sugar in
   a medium bowl. Using the dull
   side of a knife, scrape vanilla

STEEPED IN HISTORY

Hong Kong–style milk tea, made with strong

black tea stirred together with evaporated or

condensed milk and plenty of sugar, dates

back to the days of British colonial rule. Today,

it remains a popular beverage in cafés across

the city; King uses a concentrated powdered

version (often used to make bubble tea) to add

complexity to the custard in this tiramisu.

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photography by CHELSEA KYLE