Monday, July 19, 2010


Rick doesn't like coffee very much. He particularly dislikes coffee puddings and coffee ice-cream, which is the reason why I very, very rarely make tiramisù, as I explained to you here. But then on Friday I thought that perhaps I could make a hybrid version of it, a nice, cold, no-bake pudding that would be just as nice but contain no coffee.

Hence I followed my own recipe, as linked to above, but substituted vanilla Rooibos tea for coffee. One word of caution if you try this one out (maybe you want to feed a tiramisù-looking thing to the kids, minus the coffee): you need to dip the savoiardi in the tea twice as fast. I have found that their tendency was to suck up more liquid and to become disgustingly soggy, something that you really do not want to have when covered in that beautiful whipped cream that you make with eggs, sugar and mascarpone.

So it may not quite pick you right up when made with tea, but it's a very acceptable sweet all the same.
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