I use yr recipe for inspiration and I made a different version of Vegan Hong Kong style Yuen Yeung Tiramisu with Eggless coconut milk yoghurt base ladyfingers with vegan spread instead of butter. No macospone and egg,I used egg replacement, coconut cream and milk for heavy cream and macospone cheese substitute, milktea with unsweetened coconut milk with double espresso and agar agar to make it set.
Recipe review pt 2. There is more than enough rum-spiked milk tea mixture. I was generous with my pour and still maybe used half. That didn't bother me, though, I just drank the rest. It is the perfect drink for 10:30AM when you have a long day of toddler tantrums and a kitchen cleaning ahead of you. If I knew how to make this in college, I would have been in trouble. I dusted with cocoa powder instead of chocolate swirls because that is more fun for a toddler and because I can't buy bars of chocolate without stress eating all of them in the laundry room 5 minutes later. Taste: Was this good? Was it worth making? Is it different from other tiramisu? Yes. It is really good. The bitterness from the tea is more pleasing than espresso. I will make it again (and I have really high standards) with the modifications I recommended (double the whipped cream, double the custard...which, by the way, will make it easier to cook without scrambling the eggs). I don't make tiramisu often as this is not 1984, but I have made The Queen Ina Garten's tiramisu and this one is a lot better. Melissa, if you are reading this, congratulations on winning Top Chef! This is the first time in many seasons that our favorite (and hometown hero) has won! Please feel free to contact me and my sous-chef to test any and all of your recipes, haha.
Absolutely brilliant considering that milk tea is an ingredient that can be utilized in many desserts universally. Hong Kong milk tea is generally composed of black tea and evaporated milk. Unlike the standard, it packs a full-bodied flavor and creamy texture. Like Melissa mentions, the product is available online or in Chinese grocery stores. Instead of using the powder, I purchased 280ml cups of HK style milk tea from my local Chinese grocery store. The brand is Lan Fong Yuen an iconic eatery in HK established in 1952. I whisked one full container with the egg yolks. Can't wait to see more recipes from Melissa King!
Hi, can someone point me to the glasses that are used in this recipe? I can't seem to find any the right size.
sidneyfinger, kind of?... I also found her menu recipes for the winning show and F&W's is a bit different. I made this version Saturday and served it Sunday. I thought the recipe was clear and was pretty good. I'd like a stronger tea flavor however. I used rum in the soaking liquid not maderia. Next time I will pour on more but I was scared the ladyfingers were getting too wet. The ones that had more liquid were much tastier. You will have leftover liquid. I think the hardest part was getting the ladyfingers to fit in the glass dishes. I wish I had used more crunching them up to fill in. My guests really loved this! I will try her version next. here's the link to it. https://www.bravotv.com/top-chef/style-living/winner-melissa-king-shares-winning-recipe
Is this the one that was on Top Chef?