Delights with Tea and Mascarpone

Name: Delights with Tea and Mascarpone
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 8 Portionen
Ingredients: 2 packet Tea; 250 ml Boiling water; 3 piece Egg; 100 g Brown sugar; 1 packet Sachet of vanilla sugar; 250 g Mascarpone; 24 piece Sponge finger biscuit; White chocolate shaving

Sweet dessert

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Cook Time

6 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Delights with Tea and Mascarpone is ready in 6 h 30 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This fresh and light dessert is an original variation of the classic tiramisu. I love preparing this tea delight for special occasions or simply for a little sweetness at the end of a meal. The combination of fragrant tea, creamy mascarpone cream and soft biscuits is simply irresistible. Easy to make, it just requires a little patience for the resting time in the fridge. Perfect for a Sunday brunch or a dinner with friends, this dessert will delight the taste buds of your guests. Feel free to vary the teas to explore new flavors!

Ingredients (8 ingredients)

2 packet Tea
250 ml Boiling water
3 piece Egg
100 g Brown sugar
1 packet Sachet of vanilla sugar
250 g Mascarpone
24 piece Sponge finger biscuit
White chocolate shaving

Preparation (10 steps)

Tea infusion

Put 2 tea bags in the Mixing bowl. Add 250 ml of boiling water and let steep for 5 minutes. Remove the tea bags and let cool completely.

300

Egg separation

Separate the whites from the yolks of 3 eggs. Reserve the whites in a clean, dry container.

Mixing the yolks and sugars

Thermomix® Setting

2 min/keine/Speed 4

Put the egg yolks, 100 g of brown sugar and 1 sachet of vanilla sugar in the Mixing bowl. Mix 2 Min./Stufe 4.

120

Beating the egg whites until stiff

Thermomix® Setting

3 min/keine/Speed 3.5

Insert the whisk. Put the reserved egg whites in the Mixing bowl and beat until very stiff 3 Min./Stufe 3.5.

180

Delicate incorporation of the whites

Remove the whisk. Gently add the egg whites to the yolk/sugar mixture in the Mixing bowl. Mix gently with the spatula so as not to break the egg whites.

Adding the mascarpone

Add 250 g of mascarpone to the Mixing bowl. Mix gently with the spatula until a homogeneous cream is obtained.

Assembly of the verrines

Take 8 water glasses or fairly large verrines. Cut 24 sponge finger biscuits in half. Quickly wet the biscuits in the cooled tea.

Creation of the layers

Line the bottom of the glasses with the soaked biscuits. Cover with a layer of mascarpone cream. Alternate biscuits and cream according to your greed always finishing with a layer of cream.