Tiramisu with our Mocha Powder and Brown Sugar

Who says our bubble tea ingredients are ONLY usable in bubble tea? Try making tiramisu with our brown sugar and mocha powder!

Ingredients

For 6 servings:

First, separate the egg yolks and egg whites into two bowls.
Next, add sugar and vanilla extract to the yolks bowl and beat until smooth.
Then, mix in the mascarpone until fully combined and creamy.
Meanwhile, beat the egg whites in the second bowl until stiff peaks form.
Afterwards, gently fold the beaten egg whites into the mascarpone mixture one scoop at a time, taking care not to overmix. This ensures the cream stays airy and light.

First, brew a medium to large cup of coffee.
Next, stir in a shot of amaretto and a spoonful of brown sugar until fully dissolved.
Then, allow the coffee to cool to warm — not hot — to avoid burning your fingers later.

For the first layer (ladyfingers), quickly dip each ladyfinger into the coffee mixture, coating lightly without soaking.
After that, place the dipped ladyfingers tightly next to each other to form a full base layer.
Next, spread a thick, even layer of mascarpone mixture over the ladyfingers until fully covered.
For the second layer (Biscoff), lightly dip each Biscoff biscuit into the coffee mixture.
Then, place them over the mascarpone layer to fully cover it.
Afterwards, add another thick, even layer of mascarpone mixture.
If your dish allows, repeat with a second layer of ladyfingers and/or Biscoff, then top with a final thick layer of mascarpone mixture.

Next, cover the dish and refrigerate for at least 6 hours, preferably overnight.
Be sure, not to skip this step; removing early will result in a watery bottom.

Finally, dust the top layer evenly with mocha or cocoa powder just before serving.
Then, cut into clean portions and serve cold.