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Thai tea tiramisu slice with creamy mascarpone layers and Thai tea soaked ladyfingers on a white plate with a dusting of Thai tea powder
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🧡 Thai Tea Tiramisu (No-Bake, Creamy & Easy Fusion Dessert)

This Thai Tea Tiramisu is a creamy, no-bake dessert made with strong Thai tea-soaked ladyfingers and a smooth mascarpone cream. It’s a unique fusion twist on classic tiramisu with rich tea flavor, soft layers, and a perfectly balanced sweetness.
Course Dessert
Cuisine Fusion, Italian-Inspired, Thai-Inspired
Keyword Asian dessert recipe, easy tiramisu recipe, fusion dessert recipe, layered dessert, make ahead dessert, mascarpone dessert, milk tea tiramisu, no bake tiramisu, tea flavored dessert, Thai tea dessert, Thai tea tiramisu, unique tiramisu
Prep Time 25 minutes
Chill time 8 hours
Total Time 8 hours 25 minutes
Servings 9 servings
Calories 320kcal
Cost $14 for entire recipe

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • 8x8-inch baking dish (or similar size)
  • Shallow bowl (for dipping ladyfingers)
  • Fine mesh sieve (for dusting topping)
  • Measuring cups and spoons

Ingredients

Thai Tea Soak

  • 2 cups strong Thai tea cooled (unsweetened)

Mascarpone Cream

  • 8 oz mascarpone cheese softened
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 2–3 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • Pinch of salt

Layers

  • 24–30 ladyfinger cookies savoiardi

Topping

  • 1–2 tsp Thai tea powder or cocoa powder
  • 1 tbsp powdered sugar

Instructions

Step 1: Prepare the Thai Tea

  • Brew Thai tea extra strong and let it cool completely. Do not sweeten.

Step 2: Make the Mascarpone Cream

  • In a large bowl, whip the heavy cream until medium peaks form.
  • In another bowl, mix mascarpone cheese, powdered sugar, condensed milk, vanilla, and a pinch of salt until smooth.
  • Gently fold the whipped cream into the mascarpone mixture until light and creamy.

Step 3: Soak the Ladyfingers

  • Quickly dip each ladyfinger into the cooled Thai tea for about 1–2 seconds per side. Do not oversoak.

Step 4: Assemble the Tiramisu

  • Arrange a layer of soaked ladyfingers in the bottom of your dish.
  • Spread half of the mascarpone cream evenly over the top.
  • Repeat with another layer of soaked ladyfingers, then finish with the remaining cream.

Step 5: Chill

  • Cover and refrigerate for at least 8 hours, preferably overnight, until fully set.

Step 6: Finish and Serve

  • Before serving, dust the top with Thai tea powder mixed with powdered sugar. Slice and enjoy.

Notes

  • Use strong Thai tea for the best flavor: Brew your Thai tea extra strong so the tiramisu has a bold, aromatic milk tea flavor in every bite. Weak tea will result in a mild, less noticeable taste.
  • Do not sweeten the tea soak: Keep the Thai tea unsweetened for dipping the ladyfingers. This ensures even absorption and prevents the layers from becoming overly soggy or dense.
  • Dip ladyfingers briefly: Soak each ladyfinger for about 1–2 seconds per side. Over-soaking can cause the tiramisu to lose structure, while under-soaking may leave dry centers.
  • Balance the sweetness in the cream: The mascarpone filling already contains sweetened condensed milk and powdered sugar, so avoid adding extra sugar to maintain a smooth, balanced flavor.
  • Chill overnight for best results: Refrigerating the tiramisu for at least 8 hours (preferably overnight) allows the layers to set properly and the Thai tea flavor to fully develop.
  • Let it sit before serving: Allow the tiramisu to rest at room temperature for 10–15 minutes before serving. This enhances the creamy texture and brings out the full Thai tea aroma.
  • Dust just before serving: For the best presentation and flavor, dust the top with Thai tea powder and powdered sugar right before serving to keep it fresh and vibrant.
  • Slice cleanly for perfect layers: Use a sharp knife wiped clean between cuts to achieve neat, bakery-style slices that show off the beautiful layers.