Golden Crescent Tea-ramisu

Next in line, we're immersing ourselves in the joyous spirit of Eid with a dessert that transcends tradition and captivates the senses. Introducing our Golden Crescent "Tea-amisu"—a culinary masterpiece. Infused with the aromatic richness of this tea, it is an exquisite creation that embodies a symphony of warmth and sweetness, promising to elevate your festive spread to new heights of culinary bliss that will leave your guests enchanted and your Eid celebration truly unforgettable.

Ingredients:

08-10 teaspoons of Golden Crescent (depending on your flavour preference)

1 and ¼ cups of hot water

1 and ½ cups of fresh milk

02 tablespoons of sugar

20-25 pieces of broas

Cocoa powder, for dusting

02 egg yolks

¼ cup of brown sugar

01 cup of mascarpone cheese 

½ cup of heavy cream

Directions: 

In a saucepan over medium heat, bring water to a boil. Add in the tea leaves and allow them to simmer for a couple of minutes.

Remove the saucepan from the heat and let the tea steep for about 10 minutes. Then, strain the tea to remove the leaves.

Return the saucepan to low heat and stir in the sugar until fully dissolved.

Gradually pour milk into the tea mixture, stirring until well combined. Divide the mixture evenly into two bowls.

In a separate heatproof bowl set over a pot of simmering water, whisk together the egg yolks and brown sugar until creamy, pale, and doubled in volume, ensuring the sugar is completely dissolved. Remove from heat.

Combine half of the milk tea mixture and the mascarpone cheese with the egg yolk mixture separately. Then stir until well incorporated. Set aside.

In another bowl, whip the cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Dip each broa into the remaining half of the milk tea, ensuring they are evenly soaked. Arrange the soaked broas in a single layer at the bottom of a rectangular deep dish.

Pour half of the prepared cream mixture over the layer of broas, smoothing it out evenly. Dust the top lightly with cocoa powder.

Repeat the process with another layer of soaked broas followed by the remaining cream mixture. Finish with a final dusting of cocoa powder on top.

Chill the dessert until set before slicing and serving.