Hong Kong Milk Tea Tiramisu Recipe
Hong Kong milk tea tiramisu is a creative twist on the classic Italian dessert, inspired by the beloved creamy, strong, and slightly sweet milk tea found in Hong Kong’s cafés.
Instead of espresso-soaked ladyfingers, this version uses a rich Hong Kong-style milk tea to infuse the dessert with robust black tea flavor, making it perfect for tea lovers who crave something smooth and elegant with a hint of East Asian flair.
You still get the luscious mascarpone layer, fluffy whipped cream, and cocoa dusting, but it’s elevated by the milk tea’s bold character.
It’s also versatile—serve it in a classic layered dish, individual jars, or turn it into bars for easy handling.
Prep Time Overview
| Prep Time | Cook Time | Chill Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|---|
| 30 minutes | 10 minutes | 6 hours | 6 hours 40 minutes | Dessert | Fusion (Hong Kong + Italian) | 8–10 |
Ingredients List (Multiple Servings and Alternatives)
| Ingredient | For 8 Servings | For 10 Servings | Alternatives |
|---|---|---|---|
| Strong black tea (e.g., Ceylon or English Breakfast) | 1 cup brewed | 1 1/4 cups brewed | Or: Any bold loose-leaf tea |
| Evaporated milk | 1/2 cup | 2/3 cup | Or: Whole milk or half-and-half |
| Sugar (for milk tea) | 2 tbsp | 2.5 tbsp | Or: Brown sugar, condensed milk (reduce other sugar) |
| Ladyfingers | 24 pieces | 30 pieces | Or: Sponge cake strips |
| Mascarpone cheese | 8 oz | 10 oz | Or: Cream cheese (softened) |
| Heavy whipping cream | 1 cup | 1 1/4 cups | Or: Coconut cream (chilled, whipped) |
| Powdered sugar (for cream) | 1/3 cup | 1/2 cup | Or: Honey or maple syrup |
| Cocoa powder (for dusting) | As needed | As needed | Or: Finely ground tea leaves or cinnamon |
Tools Needed (with Alternatives and Usage)
- Mixing bowls (or large containers) – for tea and cream mixtures.
- Whisk or electric mixer – to whip cream smoothly.
- Measuring cups and spoons (or kitchen scale) – accurate proportions.
- Shallow dish – to soak ladyfingers in tea.
- 8×8 or 9×9 inch dish (or jars or muffin tray) – for layering.
- Sieve (optional) – for dusting cocoa evenly.
How to Make Hong Kong Milk Tea Tiramisu
Before you begin, let the brewed black tea cool to room temperature. Use high-quality tea and do not skip the chilling step—it helps the dessert firm up.
Step 1: Prepare the Milk Tea Base
Steep your black tea strongly (5–7 minutes). Stir in evaporated milk and sugar. Let this cool completely.
This will act as your soak liquid.
Step 2: Make the Cream Mixture
Beat heavy cream and powdered sugar until stiff peaks form. In another bowl, stir mascarpone until smooth, then fold in the whipped cream gently until combined.
Step 3: Soak the Ladyfingers
Dip each ladyfinger quickly into the cooled milk tea mixture. Do not oversoak, or they’ll fall apart. Lay a layer of soaked fingers into your dish.
Step 4: Layer Cream and Repeat
Spread half the mascarpone-cream mixture over the soaked layer. Repeat with another layer of dipped ladyfingers, then top with remaining cream mixture.
Smooth the surface.
Step 5: Chill and Dust
Cover and refrigerate at least 6 hours or overnight. Before serving, dust generously with cocoa powder using a sieve.
How to Turn This into Hong Kong Milk Tea Tiramisu Bars
This recipe easily transforms into bars for party-style servings:
- Line a square baking pan with parchment paper (with overhangs for lifting).
- Slightly reduce tea soak (use about 80%) to avoid excess moisture.
- Add 2 teaspoons of gelatin (dissolved in warm water) to the mascarpone filling to create a firmer texture.
- Spread ladyfingers and filling layers tightly.
- Chill overnight for best results, then slice into squares with a warm knife.
Serving and Decoration Tips
- Use a fine sieve to dust cocoa powder evenly just before serving.
- Serve in clear glasses for a visual layer effect.
- Top with crushed tea biscuits, chocolate shavings, or edible gold flakes for elegance.
- Pair with a cup of warm milk tea or jasmine tea.
Storing Tips
- Store in the refrigerator, covered, for up to 4 days.
- Freeze individual squares or cup servings for up to 1 month (wrap tightly).
- Thaw overnight in the refrigerator before serving.
- Avoid room temperature storage for long periods—cream may spoil.
Let’s Chill with Hong Kong Milk Tea Tiramisu
Whether you serve it in a pan, scoop it into glasses, or slice it into bars, this Hong Kong milk tea tiramisu delivers elegance with every bite.
Try it out and let us know your favorite twist in the comments! You’ll love how this version brings bold tea and creamy dessert together into one cool experience.
