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Time needed: 1 hour.
Makes: 1 cake
10 pieces black tea bags
1¼ cups hot water
1½ cups fresh milk
2 tablespoons sugar
18-24 pieces broas
Cocoa powder, for dusting
2 pieces egg, separated
¼ cup brown sugar
1 pack mascarpone cheese 250g
½ cup cream
In a pot over medium heat, bring the water to a boil then add the tea bags. Turn off the heat and let steep for about 10 minutes. Remove and strain the tea bags, squeezing as much liquid out of the bags as possible. Turn on the heat and add the sugar then stir until fully dissolved.
Pour milk into the tea mixture until well combined then divide into two bowls.
In a bowl over a pot of simmering water, combine the egg yolks and brown sugar. Whisk until creamy, pale, doubled in volume, and sugar has completely dissolved. Remove from heat.
Mix half of the milk tea and the mascarpone cheese into the egg yolk mixture until well combined. Set aside.
In a separate bowl, whip the cream until soft peaks and fold into the mascarpone mixture until fully incorporated.
Dip each broas into the remaining half of the milk tea. Line the soaked broas into the bottom of a rectangle deep dish to make the first layer.
Pour half of the cream mixture on top of the broas and smooth the top. Dust with a light layer of cocoa powder. Place another layer of soaked broas, the remaining cream mixture, and a final dusting of cocoa powder on top. Chill until set before slicing.