For those of you who want an interesting twist on a traditional Tiramisu without the caffeine, here is a relatively simple recipe that will make you look like a cooking genius.
I recommend making this the day before you serve it because it gets better as it rests in the fridge. Also, you will need to adjust to your taste buds. This was my first attempt. It's good, but I would have liked it to be stronger. Just keeping it real. You can definitely use regular rooibos tea bags, but I recommend using the Indalo Rooibos Tea Espresso if you can.
- 1 cup mascarpone cheese
- 1/2 cup sugar
- 1/4 tspn salt
- 3 cups whipping cream
- 1 shot Indalo Rooibos Tea Espresso*
- 1 package Lady Fingers
- 3 tbspn Marula (or your choice Kahlua, Irish Cream, Rum)
- 4 Shots Indalo Rooibos Tea Espresso*
- Cocoa powder (optional)
Serves 6-9 people
- First create your dipping mixture. In this first attempt I used 4 shots Indalo Rooibos Tea espresso and added in 3 tablespoons Marula (also a South African dessert liquor). If you do not have that on hand feel free to use Kahlua, Irish Cream, Rum or similar. Ideally you want this to have a strong kick and the cream will balance it out.
- In a stand mixer while on low speed the mascarpone, sugar and salt.
- Add the whipping cream on set to a higher speed. As you start to get peaks slowly add a shot of Indalo Rooibos Tea Espresso to infuse the cream with the tea flavor as well. You may want to experiment with adding more.
- Prepare in a 9 x 9 serving dish.
- Fully Dip the lady fingers in the dipping mixture for no more than 1 second and line them up tightly in the serving dish.
- After you complete 1 layer of the lady fingers, place a thin layer of the cream mixture evenly coating the fingers. About 1/2 the mixture should be used.
- Stack another layer of lady fingers as you did with the first layer.
- Place the remaining cream on top.
- Cover and refrigerate for at least an hour (but preferable to leave overnight).
- Sift cocoa powder over the tearamisu before serving.
Please note that if you do not have a nespresso maker to make the concentrated shots of Rooibos tea for your baking, you can create your own concentrate by soaking 4 rooibos teabags in 1 cup hot water for 5-10 minutes.