Tea-Ramisu
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Deanna Toussaint from Immunity inspired by tea challenge
- Sub Category Name
Food
Desserts
- Recipe Source Name
Immunity Inspired by Tea Recipes
- Festivities Name
Autumn
Spring
Summer
Winter
Teas Used
Ingredients
Cake
- 100g Self Raising Flour
- 84g Honey plus 2 more tbsp
- 33g Sugar
- 75g Unsalted Butter
- 1 Egg
- 1 cup Dilmah’s Ginger Tea, brewed strong (2 tea bags in one cup of boiling water)
- Cinnamon Powder for dusting
Cake Cream Filling
- 113g Mascarpone
- 1/2 cup Whipping Cream
- 2 tbsp Icing Sugar
Methods and Directions
Cake
- 100g Self Raising Flour
- 84g Honey plus 2 more tbsp
- 33g Sugar
- 75g Unsalted Butter
- 1 Egg
- 1 cup Dilmah’s Ginger Tea, brewed strong (2 tea bags in one cup of boiling water)
- Cinnamon Powder for dusting
Cake Cream Filling
- Whip the cream until soft peaks form. Then, add the icing sugar and the mascarpone, and whip till stiff peaks form.
ASSEMBLY & PLATING
- Slice the cake into strips and soak them in the tea.
- Next, take a 20cm x 20cm dish, and layer the bottom with the cake.
- Then, add a layer of cream filling on top, follow by another layer of tea-soaked cake and another layer of cream.
- Repeat until the cake is over and finish off with a layer of cream filling.
- Chill in the fridge for 2-3 hours and, when ready to eat, dust with cinnamon and serve.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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