This Tea-Ramisu Recipe Is for People Obsessed with Milk Tea

December 15, 2019

Tiramisu is traditionally made using coffee. And we honestly have no qualms with that. But seeing as a lot of people are trading in their weekly coffee budgets for milk tea, we thought hey—why not give the people what they want? So this is our riff on the Italian dessert, where we swapped out espresso with what was probably 2019’s drink-of-choice.

Walang matitea-ramisu.

We used powdered milk tea mix for our version. (We found that it gave off a very strong, almost in-your-face, milk tea taste.) But feel free to use bottled milk tea from the supermarket. Alternatively, you can even buy a drink from a milk tea shop, then use that. The recipe’s custard uses both mascarpone and cream cheese; and is meant to mimic the cream cheese topping you can get with your milk tea order.

Once you’re done assembling your tea-ramisu, you can fix yourself up a drink with the leftover milk tea and custard. All you need is boba.

Milk Tea-ramisu

  • Serves: 6-9 people
  • Active time: 30 mins
  • Total time: 1 hr 30 mins
  • Difficulty: Medium
  • Special tools: Stand mixer, 9x9-inch serving dish



  • 2 cups mascarpone or cream cheese
  • ½ cup sugar
  • ¼ tsp. salt
  • 2 cups whipping cream


  • 1 box broas
  • 2 cups strong milk tea, cooled


  • ½ cup cocoa powder, optional


  1. Place mascarpone, sugar, and salt in the bowl of a stand mixer.
  2. Whip on low speed until smooth and sugar is dissolved, about 5 minutes.
  3. Add the whipping cream and whip to medium peaks.
  4. Set aside in the fridge until ready to use.
  5. Prepare 9×9 inch serving dish.
  6. Put milk tea in a shallow bowl.
  7. Dip the broas one at a time into the milk tea and then place in the bottom of the serving dish.
  8. Continue until one flat layer covers the bottom of the dish.
  9. Add half of the mascarpone mixture, then spread over the dipped broas evenly.
  10. Repeat the layers twice until the top of the serving dish and smooth out the top of the tiramisu.
  11. Cover and refrigerate for 1 hour.
  12. Sift over cocoa powder to cover, if desired, before serving.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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