Recipe of the Month:  Tea-Ramisu

From the best-in-the-world gourmet cookbook – A Touch of Rooibos, which is available at Wystone’s World Teas and for which we were contributing cooking professionals.

 

½ cup of strong Rooibos…use either Caramel or Tiramisu Rooibos for extra flavor
½ cup Brandy (optional-  If you don’t use Brandy increase the amount of Rooibos)
3 tsp of honey
1 package of ladyfinger cookies about 6 ounces
3 large eggs, separated
2 ½ tbsp finely granulated sugar
9 ounces of mascarpone cheese
3 ½ tbsp crushed pralines or brittle

 

  1. Mix  the Rooibos, brandy (or extra Rooibos) and honey together in a small shallow bowl.
  2. Dip both sides of the cookies into the liquid and arrange half of the cookies in the bottom of a shallow dish, covering the base.  Pour half of the leftover liquid over the cookies.
  3. Cream the egg yolks and sugar together until thick and pale.  Add the mascarpone cheese to the egg mixture until smooth.
  4. Beat the egg whites until stiff and fold into the mascarpone mixture.
  5. Pour half of the mixture over the cookies in the dish.  Arrange the rest of the dipped cookies on top.  Pour the rest of the Rooibos and honey mixture over the cookies.
  6. Pour the remaining mascarpone cheese over the top.  Sprinkle the praline or brittle mixture on top.
  7. Place in the refridgerator for at least 4 – 6 hours to set.
  8. Enjoy!

Serves 4 – 6

Check our selection of Rooibos Teas here.