Ingredients:
Custard filling:
6 egg yolks
2/3 cup whole milk
1/2 cup caster sugar
500g marscarpone cheese
2 teaspoons milk tea powder
Cream:
2 cups cream
1 vanilla bean pod
1 teaspoon caster sugar
Other:
1 cup warm water
2 tablespoons Marsala
9 teaspoons milk tea powder
lady fingers
milk chocolate bar for grating
Method:
- Whisk together egg yolks, milk, sugar and 2 tablespoons tea powder on a saucepan. Whisking constantly. Cook until thick (approx 7 mins). Refrigerate for 3-4 hours until chilled
- Place cream and 1 teaspoon of sugar in a mixer. Beat with vanilla bean seeds from the pod until thick
- Create milk tea mix by stiring together 1 cup warm water with 9 teaspoons milk powder. Stir in marsala
- Place marscarpone in a stand mixer. Add in chilled custard and beat until flully
- Dip half the ladyfingers (only the top) into the tea mix and line a tray. Then add a layer of custard, a spoon full of tea mix and a thin layer of cream. Repeat until you reach the top, finishing with the cream
- top with shaved chocolate and refrigerate overnight
