Exact quantities, then the method.
A three mint tiramisu turns the classic into a mint version: the sponge fingers dip into a strong three mint brew instead of Coffee, layered with mascarpone and grated dark chocolate. It's a properly grown-up pudding, caffeine-free and cleaner-tasting than the coffee original.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Three Mint Tiramisu Soak recipe. Canonical: https://teas.co.uk/recipes/mint-tea/three-mint-tiramisu-soak/
It uses Pukka Organic Three Mint, a caffeine-free triple mint blend. Twenty minutes plus chilling, serves six.
You'll need
- 3 Pukka Organic Three Mint tea bags
- 300ml just boiled water
- 3 large eggs, separated
- 80g caster sugar
- 500g mascarpone
- 24 sponge fingers
- 50g dark chocolate, grated
Method
- Steep the 3 bags in 300ml just boiled water, covered, for 6 minutes for a strong mint brew, then squeeze and remove the bags. Cool fully.
- Whisk the egg yolks with the sugar until pale, then fold in the mascarpone smoothly.
- In a clean bowl whisk the egg whites to stiff peaks, then fold gently into the mascarpone mix.
- Dip each sponge finger briefly into the cooled mint brew (do not soak or they collapse) and arrange a layer in a 20cm dish.
- Spoon over half the mascarpone, scatter with half the grated chocolate, repeat for a second layer.
- Chill at least 4 hours or overnight; dust with extra grated chocolate before serving.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Pukka Organic Three Mint, 20 Tea Bags 32g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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