Chocolate Truffle Tea-amisu for Two
Nothing melts my heart like a yummy dessert for two. To make it romantic it needs to be easy and delicious, so no one is stuck in the kitchen. In this Tea-amisu you get the amazing notes of this wonderful tea with a bit of a twist on Tiramisu. This is such a simple version you could make it anytime you want a special evening. Using a butter pound cake make it is just as delicious as the fussy lady fingers but, much easier to find what you need in any store. In a pinch you could even use biscotti. I hope you enjoy this treasure as much my hubby and I.
20 m 2Ingredients
- 1 Cup boiling water
- 2 Tablespoons Adagio Chocolate Truffle Tea
- 1 Tablespoon Honey
- 8 Ounces Butter Pound Cake
- 8 Ounces Mascarpone Cheese, Room Temperature
- 1 3/4 Cup Whipping Cream, divided
- 1 Teaspoon Orange Zest
- 1 Teaspoon Vanilla
- 1 Cup Bittersweet Chocolate, chopped
Directions
Pour boiling water over Chocolate Truffle tea and Honey in a small bowl and allow to steep 5 minutes. Strain and set aside.
Evenly and thinly slice Pound cake and place side by side in a single layer on the bottom of a 7x9 or 8x8 pan. Brush these with 1/2 of the tea mixture.
In a medium mixing bowl, beat Mascarpone until fluffy. Scrape bowl. Pour in 1 1/4 cups whipping cream and continue to beat on low until mixture starts to thicken. When it starts to thicken increase speed and beat to stiff peaks. Fold in Orange zest and vanilla.
Spread 1/2 of the Mascarpone mixture on top of the soaked pound cake. Top with another layer of the pound cake and brush with the other half of the tea mixture. Top this layer with the remaining half of Mascarpone mixture and smooth. Set aside in the refrigerator.
Place chocolate in a heat proof bowl. Bring 1/2 cup whipping cream to a boil and pour over chocolate. Allow to rest 5 minutes. After setting whisk chocolate and cream until very smooth.
Pour chocolate over refrigerated mascarpone layer and smooth top.
