Instead of coffee, the ladyfingers soak up a cool, fragrant tea before disappearing under mascarpone, strawberries and passion fruit; Dammann Frères’ L’Ôriental Tea N°2, green tea with passion fruit, bush peach and wild strawberry, gives the dessert its gently exotic air.
Serves 6 · 25 min + 4 h chilling
Ingredients
- 3 tea bags (or 6 g of loose tea) of L’Ôriental Tea N°2 (Dammann Frères)
- 1 1/2 cups (375 ml) water at 176°F (80°C)
- 2 tbsp sugar
- 8 oz (250 g) mascarpone
- 3/4 cup (180 ml) cold heavy cream
- 1/4 cup (30 g) powdered sugar
- 18 ladyfingers
- Sliced strawberries
- Passion fruit pulp
Method
- Brew 3 tea bags (or 6 g of loose tea) of L’Ôriental in 1 1/2 cups (375 ml) of water at 176°F (80°C) for 3 minutes, remove the tea, stir in 2 tbsp of sugar and let cool.
- Whip 8 oz (250 g) of mascarpone with 3/4 cup (180 ml) of cold heavy cream and 1/4 cup (30 g) of powdered sugar until thick.
- Quickly dip 18 ladyfingers in the tea and layer them in a dish with the cream, sliced strawberries and passion fruit pulp.
- Finish with a layer of cream and refrigerate for 4 hours before serving.
The star of this recipe: L’Ôriental Tea N°2, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
L’Ôriental Tea N°2
