As a self-proclaimed tea and coffee aficionado, it’s no surprise that tiramisu tops my ranking of favorite desserts. It’s easy to make at home, features just a few ingredients and derives most of its flavor from spongy biscuits called ladyfingers that are dipped in coffee for a rich, melt-in-your-mouth texture.

I decided to turn to Thai tea, which is strong in flavor and pairs well with the creamy and sweet, to recreate this Italian classic. Reinventing a glass of Thai tea over sweet milk in tiramisu form was surprisingly simple, really delicious and still a great complement to a cup of coffee.

Thai Tea Tiramisu

  • Prep Time:30 minutes
  • Cook Time:60 minutes
  • Total Time:90 minutes
  • Servings:4-6
  • Easy


  • 1 dozen ladyfingers
  • 1 cup brewed Thai tea
  • 3 large eggs
  • 3 tablespoon sweetened condensed milk
  • 1 tablespoon sugar
  • 8 oz mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate morsels
  • 4-6 mason jars, depending on size. I used 16 oz jars.
Photo by Amy Yu
  • Step 1

    Assemble ingredients. Thai tea, or ceylon tea, can usually be found at local Asian markets. I ordered a huge bag of looseleaf tea from Amazon here.

    Photo by Amy Yu
  • Step 2

    Mix the egg yolks, condensed milk and sugar in a bowl or large pan. Mix until smooth.

    Photo by Amy Yu
  • Step 3

    Fill a pot with water and bring it to a boil. Put heat on medium and place the pan or bowl with eggs, sugar and milk on top (poor student’s version of a double broiler, if you don’t have one!). Add the mascarpone cheese and whisk for 10 minutes before taking the mixture off the heat.

    Photo by Amy Yu
  • Step 4

    Brew your Thai tea and mix two tbsp. into the mixture. Refrigerate the mixture for 1 hour to set.

    #SpoonTip: Depending on your preferences, add more or less Thai tea for color and taste.

    Photo by Amy Yu
  • Step 5

    Grab your mason jars and have them ready. Take your ladyfingers and cut them in half.

    #SpoonTip: Use a knife to make a cut in the middle of each ladyfinger and then break in half.

    Photo by Amy Yu
  • Step 6

    Take each ladyfinger and dip really quickly into Thai tea. It shouldn’t come out too soggy or spongy and the middle of the biscuit should still be relatively hard.

    Photo by Amy Yu
  • Step 7

    Place each dipped ladyfinger into a mason jar, making sure that each layer is filled evenly.

    Photo by Amy Yu
  • Step 8

    Layer dipped ladyfingers with your Thai tea mascarpone cream until the jar is filled. Top off with white chocolate bits (I just chopped up a bar of chocolate, but feel free to buy chocolate chips).

    Photo by Amy Yu