Black Tea Tiramisu - eggs

Method

• [Syrup:] Pour water into a small pan and bring it to a boil.
• Turn the heat off.
• Immediately add the tea bags and cover the pan to steam for 30 seconds, then remove the tea bags.
• Add the sugar to dissolve.
• Chill the bottom of the pan over ice water.
• When it cools down slightly, add the cointreau.
• [Ladyfingers:] Whip the egg whites in a bowl.
• Add the sugar in 3 batches to make a thick merengue.
• Add the egg yolks one by one.
• Whip well with each addition.
• Sift in the flour.
• Also add the black tea leaves.
• Fold in well with a rubber spatula.
• Line a baking tray with parchment paper.
• Pour in the dough and flatten it out.
• Bake in a 180C preheated oven for 10 minutes.
• [Mousse:] Put the cream cheese in a heat-proof container, and microwave to soften.
• Add the milk and mix until smooth.
• Whip the cream until soft peaks form.
• Combine the water and sugar in a small pan and bring it to a boil.
• Drizzle it into the bowl of egg yolks.
• Keep on stirring so that the egg yolks won't harden.
• Microwave to dissolve the gelatin soaked in water.
• Add into the egg yolks from Step 7, then mix in the cream cheese and whipped cream from Step 6 in order.
• Spread out the ladyfingers in a container.
• Soak with lots of syrup, and pour in the mousse.
• Repeat 1-2 more times, and chill well in the fridge.
• Sprinkle a small amount of powdered cocoa to finish.
• Cinnamon also goes well with this tiramisu