Step 1

For the Jasmine Cream Infusion

Step 1

At least 8 hours before assembly, heat the heavy cream in a pot to 140–150°F (60–65°C).

Step 2

Remove the pot from heat and transfer to a separate bowl. Add the jasmine tea leaves, cover with plastic wrap, and steep for 10 minutes.

Step 3

Place the bowl with the tea leaves in the refrigerator and cold-steep for at least 8 hours or overnight.

Step 4

For the Jasmine Simple Syrup:

Step 1

Combine 45g water and 60g sugar in a microwave-safe glass. Heat in 30-second intervals until the sugar dissolves.

Step 2

Add 4g jasmine tea, cover with plastic wrap, and steep until cooled. Strain and set aside.

Step 3

For the Ladyfinger Tea Soak:

Step 1

Steep 320g of water that has been heated to 170F with 2g of jasmine tea. Steep for 5 minutes and then remove the tea bag.

Step 2

There are two options for the soak. Since jasmine tea is fairly delicate/can be overpowered, if you want a more jasmine-forward tiramisu, omit the matcha. If you want a more matcha-forward tiramisu with a finishing note of jasmine, add sifted matcha to the brewed tea and whisk til combined. Set to the side.

Step 3

Jasmine Cream:

Step 1

After the cream has steeped, strain out the jasmine tea leaves, pressing on them to extract as much cream as possible. You should get 360–380g infused jasmine tea cream. If you are short, top up with fresh cream to reach this amount.

Step 2

Whip the infused cream with 40g of sugar and 1g salt until soft peaks form. Do not overwhip at this step since you will continue to mix the cream after adding the mascarpone.

Step 3

In a separate bowl, whip the mascarpone, salt, and 60g of jasmine simple syrup from earlier steps until mixture is homogenous and smooth.

Step 4

Add a few tablespoons of the whipped cream into the mascarpone mixture and stir until combined. This lightens the mixture and makes it easier to combine with the rest of the cream while minimizing the chance of overwhipping.

Step 5

Gently fold the mascarpone mixture into the whipped cream. The final texture should be soft, pourable, and hold soft peaks. If it is too loose, mix with a hand mixer til you arrive at the desired texture.

Step 6

Prep the lady fingers by trimming the ends, so that 12 can fit when arranged in your 8x8 pan.

Step 7

Assemble the tiramisu in an 8x8-inch dish. Spread a thin layer of cream on the bottom. Dip the ladyfingers into the tea soak and arrange them in a 2x6 layer. Add about half the cream on top. Repeat with a second layer of soaked ladyfingers and the remainder of the cream cream. Smooth the top, cover with plastic wrap, and refrigerate overnight (minimum 8 hours, ideally 1 day).

Step 8

Optional: For miffy cutout, I googled miffy stencil, traced the image on my ipad, and cut it out. Place the cut stencil on top of the tiramisu.

Step 9

Bring it out of fridge and thaw for 15 minutes. Dust with matcha and serve. Remove the stencil carefully, slice, and serve.