Imperial Mojiang Chinese Red Tea Tiramisu

Besides being used as an ingredient, teas can also be used as a beverage to pair with dishes. Red teas , like the one used in this recipe, which are slightly oxidized, pair well with chestnut-based desserts, dried fruit, hazelnut ice cream, or poultry and game. Aged sheng teas are perfect with mushroom dishes, black truffles, and mature cheeses; young, bitterish teas pair well with raw shrimp or fish carpaccio. White teas , which are very floral, pair well with delicate fish, steamed vegetables, and panna cotta. The jasmine and juniper black tea loin , flavored with rosemary and bay leaves , is excellent.

Out of the chorus

Finally, pu'er shu with caramelized pork, meats cooked with fruit and chestnuts, and blue cheeses. The leaves used for infusions can then be reused to make broths (just cook them for 15 minutes) or fried dishes . The pu'er shu tea roast with spring onions and potatoes is a very delicate dish, a gourmet meat dish that can also be prepared with a premium cut of beef , such as the priest's hat .

Western and Chinese methods of making tea

For the Western method, bring 500 ml of water to a boil in a small saucepan. Once it reaches 95°C, pour it into a hot teapot containing 12 g of tea. Cover and, after 2-3 minutes, pour 300 ml into a bowl and let it cool. For the Chinese method , use a small 200 ml porcelain or clay teapot, add 5-6 g of tea, pour in the 95°C water, and immediately discard the first infusion. Fill the teapot with hot water, cover, and let it steep for 7-8 seconds, then pour into a bowl and repeat until you have 300 ml of tea.

November 2025
Photo by Felice Scoccimarro

Aa654110 kitchen 357 535 254 3567 5351 cmyk Half an hour before starting, remove the eggs and mascarpone from the refrigerator. Prepare the tea infusion using either the Western method or the traditional Chinese Gong Fu Cha method.

Aa654111 kitchen 357 535 254 3567 5351 cmyk Separate the egg whites from the yolks and place the yolks in a bowl. Add the sugar and whisk until light and frothy.

Aa654112 kitchen 357 535 254 3567 5351 cmyk Add the mascarpone and mix it into the egg cream with a wooden spoon or spatula.

Aa654113 kitchen 357 535 254 3567 5351 cmyk In a second bowl, beat the egg whites until stiff and then gently fold them into the egg and mascarpone mixture using a spatula, mixing from the bottom up.

Aa654114 kitchen 357 535 254 3567 5351 cmyk Rinse and dry the orange and grate half of the zest directly onto the prepared mixture.

Aa654115 kitchen 357 535 254 3567 5351 cmyk Dip the ladyfingers in the tea and assemble the dessert in a low-sided rectangular container.

Aa654116 kitchen 357 535 254 3567 5351 cmyk Alternate a layer of ladyfingers with a layer of cream, spreading it delicately with a spatula.

Aa654117 kitchen 357 535 254 3567 5351 cmyk Finish with the cream and the remaining grated orange zest ; refrigerate the tiramisu for 2 hours and serve.