Thai Tea Tiramisu: Creamy Layers Infused with Bold Thai Flavor
When rich Thai tea dances through layers of mascarpone and whipped cream, softened by the spiced kiss of cardamom and kissed by sweetened condensed milk, you know you’ve arrived somewhere special.
Thai Tea Tiramisu is not your average fusion dessert—it’s a heady, aromatic creation where traditional Italian textures meet the sweet, silky body of Thailand’s favorite drink.
Start by brewing strong Thai tea, the kind that stains your fingers orange and smells like summer in a teacup.
Mix it with sweetened condensed milk and a touch of vanilla, then let your ladyfingers take a quick dip in this fragrant liquid.
Layer them with whipped mascarpone cream, sweetened gently with maple syrup or sugar.
The orange hue sneaks into every layer like a sunset caught between clouds of cream.
This tiramisu isn’t just indulgent—it’s unexpected. It sings with spice, whispers in sweetness, and holds together like a soft, creamy dream. For those tired of espresso-soaked classics, this version is a refreshing, bright, and addictive twist.
Recipe Overview
| Prep Time | Cook Time | Chill Time | Yield | Diet | Cuisine |
|---|---|---|---|---|---|
| 30 minutes | 5 minutes (tea) | 4+ hours | 6–8 servings | Vegetarian | Thai-Italian Fusion |
Ingredients with Serving Options and Alternatives
| Ingredient | 2 Servings | 4 Servings | 6–8 Servings | Alternatives | Purpose |
|---|---|---|---|---|---|
| Ladyfinger biscuits | 8 pcs | 16 pcs | 24 pcs | Sponge cake slices | Layer base |
| Thai tea mix | 1 tbsp | 2 tbsp | 3 tbsp | Strong black tea + vanilla extract | Flavor infusion |
| Water (for brewing) | ½ cup | 1 cup | 1½ cups | Milk (for creamier tea) | Brewing base |
| Sweetened condensed milk | 2 tbsp | 4 tbsp | 6 tbsp | Coconut condensed milk | Sweet tea soak |
| Mascarpone cheese | 100 g | 200 g | 300 g | Cream cheese + 1 tbsp cream | Cream layer |
| Heavy cream | ½ cup | 1 cup | 1½ cups | Coconut cream | Whipped base |
| Maple syrup or sugar | 1 tbsp | 2 tbsp | 3 tbsp | Honey or agave | Sweetener |
| Vanilla extract | ½ tsp | 1 tsp | 1½ tsp | Almond extract | Flavor boost |
Tools You’ll Need
- Mixing bowl – for whipping cream and mascarpone
- Hand mixer – or whisk if mixing by hand
- Spatula – for folding cream without losing air
- Saucepan – to brew the Thai tea
- Strainer – to remove tea leaves
- Shallow bowl – to soak ladyfingers quickly
- Glass or ceramic dish – for layering and chilling
How to Make Thai Tea Tiramisu
This dessert comes alive when each element is treated with care. Don’t rush the brewing or the chilling—give each step the time it deserves.
Step 1: Brew the Thai Tea
In a saucepan, bring water to a boil. Add Thai tea mix and simmer for 3–4 minutes. Strain and stir in sweetened condensed milk while still warm.
Let it cool to room temperature.
Step 2: Prepare the Cream
In a chilled bowl, whip the heavy cream with sugar (or maple syrup) and vanilla extract until soft peaks form. In another bowl, stir the mascarpone until smooth, then fold in the whipped cream gently.
Step 3: Soak the Ladyfingers
Dip each ladyfinger briefly in the cooled Thai tea mixture. Only a second per side—enough to flavor but not flood.
Step 4: Assemble
Layer soaked ladyfingers at the bottom of your dish. Spread a layer of Thai tea cream. Repeat with remaining ladyfingers and cream. End with a smooth top.
Step 5: Chill
Cover the dish and refrigerate for at least 4 hours or overnight to allow flavors to combine and set.
Step 6: Serve
Dust with a pinch of tea powder or top with whipped cream swirls before serving.
Serving Options
- In Dessert Glasses: Serve in short glass cups to show the vibrant orange tea streaks and cream layers—great for dinner tables or elegant plating.
- Trifle Bowl for Gatherings: Build your tiramisu in a trifle bowl for big parties. You’ll get a dramatic effect with layers seen through the glass.
- Tiramisu Bars: Pour into a lined baking dish and firm up for sliceable Thai tea bars (see below for full bar conversion).
Variations to Try
Sometimes, creativity in the kitchen leads to new family favorites. Here are variations to explore:
- Thai Tea Tiramisu with Boba: Add a spoonful of cooked tapioca pearls between layers for a chewy, playful texture.
- Coconut Thai Tiramisu: Replace heavy cream with coconut cream and add toasted shredded coconut between layers.
- Spiced Thai Tea Tiramisu: Add a tiny pinch of star anise or clove to the tea while brewing for a more chai-inspired twist.
- Vegan Thai Tiramisu: Use coconut cream, coconut yogurt, and dairy-free ladyfingers or sponge. Swap in agar if you’re making it into bars.
How to Convert Into Bars
To transform this tiramisu into portable, party-perfect bars:
- Base: Use crushed vanilla biscuits + melted butter to make a crust. Press into a lined 8×8 pan and chill 15 minutes.
- Cream Setting: Add 1½ tsp gelatin (or agar powder) to the mascarpone-whipped cream mix. Bloom first in cold water, then dissolve gently.
- Layer: After crust, add a soaked-ladyfinger layer. Spread cream over it. Add one more layer of ladyfingers, then finish with cream.
- Chill Longer: Refrigerate overnight until fully firm.
- Slice: Use a sharp knife dipped in warm water to cut clean squares. Dust lightly with Thai tea powder or top with shaved white chocolate.
Common Mistakes, Solutions & Prevention
| Mistake | Cause | Fix |
|---|---|---|
| Runny cream layer | Undermixed or too warm cream | Chill mixing bowl and whip to soft peaks |
| Ladyfingers falling apart | Over-soaked in hot tea | Cool tea completely and dip quickly |
| No flavor in cream | Insufficient tea or sweetening | Use strong tea and taste-sweeten carefully |
Storing Tips
- Cover and store in the fridge up to 3 days.
- Bars should be kept in airtight containers.
- Do not freeze; texture may split.
- For travel, bars are the better option.
Thai tea tiramisu
A fragrant dessert layering ladyfingers soaked in Thai tea with sweet mascarpone cream. Bright, creamy, and gently spiced.
Ingredients
- Ladyfinger biscuits 24 pcs (or sponge cake)
- Thai tea mix 3 tbsp (or black tea + vanilla)
- Water 1½ cups (or milk)
- Sweetened condensed milk 6 tbsp (or coconut condensed)
- Mascarpone cheese 300 g (or cream cheese + cream)
- Heavy cream 1½ cups (or coconut cream)
- Maple syrup or sugar 3 tbsp (or honey)
- Vanilla extract 1½ tsp (or almond extract)
Instructions
Step-1 Brew Thai tea in boiling water 3–4 minutes, strain and stir in condensed milk. Cool to room temperature.
Step-2 Whip heavy cream with sweetener and vanilla until soft peaks form.
Step-3 Stir mascarpone till smooth, fold in whipped cream gently.
Step-4 Dip ladyfingers briefly in cooled tea.
Step-5 Layer ladyfingers in dish, spread half cream. Repeat layers, ending with cream.
Step-6 Chill at least 4 hours. Dust or decorate before serving.
Notes
- Whip cream in cold bowl
- Dip ladyfingers lightly
- Chill overnight for firmer texture
- Add gelatin for bars
Let’s Layer a Thai Sunset in Every Bite
Thai tea tiramisu is more than a twist—it’s an invitation to explore flavors across cultures.
Try it once and you’ll return again and again to its creamy comfort and aromatic allure. When you do, share your experience—we’d love to know how you enjoyed your layers.
