Thai Ra Misu Recipe

Prepare Thai Tea

In a saucepan, combine 400 ml of coconut milk and 200 ml of condensed milk. Add 4 tablespoons of Thai tea leaves and bring to a gentle simmer over medium heat. Stir occasionally to prevent sticking.

Steep the Tea

Once the mixture comes to a simmer, remove from heat and let the tea steep for about 10 minutes. This will allow the flavors to infuse.

Strain the Mixture

After steeping, strain the mixture to remove the tea leaves. Allow the liquid to cool slightly.

Soak Ladyfingers

Dip each ladyfinger into the cooled tea mixture for about 2 seconds to soak. Do not over-soak; they should be moist but not falling apart.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. This should take about 3-5 minutes using an electric mixer.

Combine Ingredients

In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

Fold in Whipped Cream

Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to deflate the cream.

Layer the Ingredients

In a serving dish or individual cups, create a layer of soaked ladyfingers at the bottom.

Add Mascarpone Layer

Spoon a generous layer of the mascarpone mixture over the soaked ladyfingers, spreading evenly.

Repeat Layers

Repeat the layering process until all ingredients are used, finishing with a mascarpone layer on top.

Chill the Dessert

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Prepare Garnish

Before serving, sprinkle grated coconut and chopped nuts over the top of the dessert. Add fresh mint leaves for decoration.