Black Macha Tiramisu

Black Macha Tiramisu

Prep. time: 30 min.
Total time: 5h30 
Servings: 6 



  • 250g (8oz) mascarpone
  • 3 eggs
  • 1/2 cup of sugar
  • 1 1/2 cups black tea (with Jamaican Cocoa Twist)
  • 200g (30) ladyfingers or other biscuits
  • Cacao



  • Beat egg yolks and sugar for 4 minutes or until it changes from yellow to pale yellow (almost white). Add mascarpone and beat until smooth, set aside.
  • Beat egg whites until it's stiff (with a mixer or electric beater, 4 minutes on speed 7, should be all white foam)
  • Add 1/2 the first mixture into the egg whites. Gently fold through. Add the remaining mixture and fold slowly, from bottom to top, until well mixed.
  • Mix 1 tsp of Jamaican Cocoa Twist with 1 1/2 cups of hot water. Quickly dip biscuits in the tea and line your biscuits in each glass (makes 6 cups).
    Spread the cream, then top with another layer of tea dipped biscuits.
    Spread with remaining cream.
  • Cover, refrigerate for 5 hours, preferably overnight. Dust with cacao (or Jamaican Cocoa Twist) just before serving. ♥ 


Enjoy :) 

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