Exact quantities, then the method.
This is a tiramisu without the Coffee, using strong verveine-infused milk to soak the sponge fingers instead. The lemon verbena gives it a soft, fragrant, grown-up flavour, and with no coffee in it, it is one the children can share and one to eat late without it keeping you up.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Verveine Tiramisu recipe. Canonical: https://teas.co.uk/recipes/mint-tea/verveine-tiramisu/
It is an eggless version, so the cream is just mascarpone whipped with sugar and a little double cream, which keeps it light and quick. It needs four hours in the fridge to set and for the fingers to soften right through.
You'll need
- 2 tea bags of Rochambeau Verveine Infusion
- 250ml warm whole milk (warmed to 80C)
- 12 savoiardi (lady finger) sponge Biscuits
- 250g mascarpone, at room temperature
- 100ml double cream, whipped to soft peaks
- 50g caster sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of cocoa powder, for dusting
- 1 small 1L glass dish
- 1 medium bowl, 1 shallow bowl for the soak
Method
- Heat the milk to steaming, drop in the two tea bags, cover and steep for five minutes.
- Lift out and squeeze the bags, then cool the verveine milk completely.
- Beat the mascarpone with the sugar and vanilla until smooth.
- Whip the double cream to soft peaks and fold it gently through the mascarpone.
- Dip six savoiardi briefly in the cooled verveine milk and lay them in the dish.
- Spread over half the mascarpone cream.
- Repeat with the rest of the fingers and the rest of the cream.
- Dust with cocoa, cover and chill for at least four hours.
- Tip: dip the fingers quickly, a second each side; soak them too long and the tiramisu turns sloppy.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Rochambeau Verveine Infusion, 25 Tea Bags 40g
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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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