Black Macha Tiramisu

Prep. time: 30 min.

Total time: 5h30 

Servings: 6 

INGREDIENTS

• 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

PREPARATION

• 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 :)