Hong Kong-Style Milk Tea Tiramisu with Emerald Chan | Recipe Drop | Food52
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- Опубликовано: 6 сен 2024
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Hong Kong-Style Milk Tea Tiramisu:
Inspired by my recent travels to Hong Kong and Italy this Hong Kong Style Milk Tea Tiramisu is a fun twist on a classic dessert. The notes of black tea and the richness of condensed milk meld perfectly with the creaminess of whipped mascarpone and sugary ladyfingers. Perfect for summer, this no-bake recipe showcases a subtly nuanced flavor that sets it apart from traditional espresso-laden tiramisu. It’s a dessert that effortlessly bridges two of my favorite places and favorite treats, ready to be made for your next gathering.
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Hong Kong-Style Milk Tea Tiramisu: food52.com/rec...
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HK Tea-ramisu.
now i want a full video on hk style milk tea!!! can we also do coffee milk tea?!
anything hong kong style is the best
Does anyone remember the Fresh Prince episode where Will and Jazz are trying to be in the music video? The girl in the back is giving me that exact same vibe 😂
what’s fresh prince?
What a wonderful idea, a perfect marriage of two of my favorite things ❤ Thank you for the recipe I'll certainly be trying this!
Food52 continues to kill it!!! Keep this content coming. I'm loving the frequent video recipe drops!!!
Thank you, we're loving them too! 🥰
What kind of tea did you use? Also, please make a Hong Kong milk tea video! I can't find one that I trust and most of the time, they don't share exactly the kind of tea they use.
Yellow-Red tags say Lipton. Looks like Lipton Yellow Label.
I'm on a diet, so now my dessert is watching this video and drooling, lol
That sounds delicious! I also LOVE that casserole dish!
Awesome!
hell yeah
I’m totally making this but using coffee and tea.
Don't press the tea leaves!!
Press it!
Hi! Can you explain why we should or shouldn't press the tea leaves?
@@harutran4703 The best possible outcome is you get like 5 drops of tea (aka, nothing). More likely, you'll be squeezing out tannins and they will make it taste more acidic and astringent.
@@idontusenumbersshe was barely squeezing them. Just lightly getting some of the excess liquid out
@@jorb1903 exactly. Don't do that.
Raw egg yokes.. lol.. no thank you. I like my recipe 100 times better where the yokes are cooked.
You can get pasteurized eggs
That's how tiramisu is made
@@eha440 ~I have been making tiramisu including the lady fingers from scratch for many years..every single recipe I have looked at all the egg yoke mixture are cooked on the stove. So maybe it’s true in different countries but not in the USA.
@@Fritz0616 oh, ok. I'm from Italy, I've always seen people making it with raw eggs and I read recipes saying the same
@@eha440 ~Lol..that makes total sense then.
Can the people in the back get outside the frame. Really a distraction of the recipe! Cause is she the extra? And the bacon needs to be done when we are making dessert?
It’s an active test kitchen.
Not an extra, I’m recipe testing!