Milk Tea Tiramisu

Ingredients

• 1/2 cup sugar (100 grams)
• 6 large egg yolks
• 1/4 teaspoon salt
• 2 cups heavy cream
• 1/2 cup sweetened condensed milk
• 16 ounces mascarpone
• 3 cups black tea, brewed very strong (I used Taylors Assam tea)
• 3 Tablespoons dark rum
• 2 7-ounce packages ladyfingers or savoiardi biscuits
• 2 ounces dark chocolate, optional

Directions

In a small pot, bring a few cups of water to a boil. Reduce the heat to maintain a simmer. In a medium bowl, whisk together the sugar, egg yolks, and salt. Place the bowl over the pot, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture is light and frothy, the sugar has completely dissolved, and the mixture reaches 160° F, about 5 minutes. Remove the bowl from the pot and let cool to room temperature. Once cool, whisk in the mascarpone in dollops until well combined.

Using an electric mixer, whip the heavy cream and condensed milk to stiff peaks, about 3 minutes. Pour the mascarpone mixture over the whipped cream and fold in gently.

Combine the tea and rum in a medium bowl.

One at a time, briefly dunk half of the ladyfingers into the tea and place in a 9-inch by 13-inch baking dish until the bottom is completely covered. Spread half of the mascarpone cream in an even layer over the soaked ladyfingers. Repeat for a second layer, then grate the chocolate over the top. Refrigerate until set.