Verveine Tiramisu

teas.co.uk · 4 hr 30 min · Serves 4

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

1. Heat the milk to steaming, drop in the two tea bags, cover and steep for five minutes.
2. Lift out and squeeze the bags, then cool the verveine milk completely.
3. Beat the mascarpone with the sugar and vanilla until smooth.
4. Whip the double cream to soft peaks and fold it gently through the mascarpone.
5. Dip six savoiardi briefly in the cooled verveine milk and lay them in the dish.
6. Spread over half the mascarpone cream.
7. Repeat with the rest of the fingers and the rest of the cream.
8. Dust with cocoa, cover and chill for at least four hours.
9. Tip: dip the fingers quickly, a second each side; soak them too long and the tiramisu turns sloppy.

Recipe: https://teas.co.uk/recipes/mint tea/verveine tiramisu/