RECIPES

Oolong Tiramisu

Prepare the Oolong Soak Whisk the oolong tea powder into 2 cups of warm water until no clumps remain. Set aside in a shallow bowl to cool completely. Tip: Using warm water helps the powder dissolve perfectly for a smooth soak.
Create the Egg Base (Zabaione) Set up a double boiler (a heat-proof bowl over a pot of simmering water). Whisk the 3 egg yolks and 1/4 cup of the sugar constantly for 5–8 minutes. You’re looking for a thick, pale yellow ribbon consistency. Remove from heat and let cool slightly.
Blend Mascarpone & Oolong Whisk the room-temperature mascarpone, vanilla, and 1 tbsp oolong powder into the egg yolks until smooth. The color should be a beautiful, creamy sage/tan.
Whip the Cream In a separate chilled bowl, beat the dairy-free heavy whipping cream and the remaining 1/4 cup of sugar until stiff peaks form.
The Traditional Fold Gently fold the whipped cream into the oolong-mascarpone custard using a spatula. Work slowly to keep the air in the mixture for that light, cloud-like texture.
Assemble the Layers Quickly dip your ladyfingers into the oolong soak (1 second per side). Layer them in your 15 oz cups, alternating with thick layers of the oolong cream. Aim for 2–3 layers to fill the cup to the top.
Dust & Set Sift a final layer of oolong powder over the top. Secure the lids and refrigerate overnight (at least 4 hours) to let the ladyfingers soften and the flavors meld.