S0. Apparently sweet tea tiramisu is a thing and I just never knew about it. That makes sense though since I sort of live in a hole anyway, don’t have a TV and spend my afternoons talking to my cat about real life issues such as how creepy the little bones in the tins of salmon are, shattering my iphone screen for the second time and finding a dead mouse in my BEDROOM a few days ago. <—true story. I screamed like a four year old girl and then called my neighbor to come clean it up for me while I held onto a roll of paper towels for dear life. Yes, I’m that girl. Bugs, I can handle. Spiders? Meh..don’t like ‘em but I can deal with it. Mice?? That’s a whole other ballgame. Hold me.
What? Talking about dead mice and tiramisu in the same breath doesn’t make you drool? Weird.
Back to the tiramisu. Sweet.tea.tiramisu: totally a thing. Practically the best thing ever. And yes, I paid my neighbor in tiramisu for her dead-mouse-cleaning kindness.
It’s simple. Just replace the coffee with strong (extra sweet!) tea. I like to add a fluffy mound of whipped cream on top to finish it off and make mine in a cake pan rather than a square dish ’cause it’s just so darn pretty that way.
MAN, was it ever delicious.
As a misplaced Southern gal, I’m pretty partial to sweet tea and just loved the twist on this classic dessert. Plus, it was so easy to make. Seriously, it only took about 15 minutes to assemble and then I just stuck in the fridge overnight to chill and set. You can definitely taste the tea but it’s not overpowering….it’s just really, really, really delicious. Perfect for a baby or bridal shower…or just a random Wednesday night. You choose.
Oh! And I used that new fangeled “cold brew” tea from Lipton. It really worked well! I’ll tell you what though, one sip of sweet iced Lipton tea takes me right back to my old sorority house at the University of Alabama. Those folks know how to make sweet tea! So much sugar it makes your teeth ache, but totally worth the pain and sugar high (and crash, later). Yum.
Enjoy this one, guys! It’s pure love on a plate.
Sweet Tea Tiramisu
adapted from Southern Living
2 cups lukewarm water
1 “family sized” cold water brew black tea bag (I used Lipton’s)
8 oz marscapone cheese
2 tsp vanilla extract
1/2 cup granulated sugar
1/4 cup powdered sugar
2 (5.3 oz) packages lady fingers
1 quart heavy whipping cream
2 tbsp cocoa powder for dusting
Place the tea bag in the water. Stir in the granulated sugar (keep stirring until sugar dissolves). Let tea brew for 10-15 minutes.
Beat together the mascarpone cheese with the powdered sugar and vanilla extract until creamy. In another bowl, whip two cups of the cream into soft peaks and then add the marscapone cheese mixture. Whip until combined (but don’t over-mix it!). Set aside, reserving the remaining two cups of cream in the fridge.
Remove the tea bag from the tea. Line either an 8″ square dish or a 9″ cake pan with ladyfingers. Pour about 1/4 cup tea over ladyfingers. Then, smooth on half of the marscapone cheese mixture (do the best you can, it might be a bit stiff). Top with another layer of ladyfingers. Pour more tea over top then smear the remaining cheese mixture. Top with a final layer of ladyfingers and the rest of the tea.
Remove reserved cream from the fridge and whip until soft peaks form. Spread whipped cream over top of the tiramisu, cover lightly in plastic wrap and set in the fridge for 8-12 hours.
Right before serving, dust with cocoa and slice into squares.
12 hours or OvernightPin It