Tea-ramisu & Remedium No. 0 Morning
Cocoa, cinnamon, rooibos, and honeybush reinterpret the classic tiramisu recipe, bringing new scents and flavors.
You can say goodbye to coffee, we replace it with something equally energizing: our Remedium No. 0 – Morning which we will use both as a topping for ladyfingers and to flavor whipped cream.

Ingredients
- 4 eggs
- 4 tablespoons of sugar
- 600 g of mascarpone cheese
- 250 g of cream
- chocolate or cocoa powder qb
- 4 sachets of Remedium No. 0 – Morning
- ladyfingers
Preparation
- Steep two herbal tea bags directly in the cream 12 hours before starting the cake preparation. It is like a cold brew, takes longer but is a great way to flavor milk products or plant-based beverages.
- Add two tablespoons of sugar to 600 ml of water and place two sachets of Morning infusion tea here as well. It will be ready when it has reduced to a concentrated syrup; it will be our coffee substitute.
- Beat 4 egg yolks with 1 tablespoon sugar in a double boiler until the whites and sugar have melted. Then let it cool.
- Whip the mascarpone to a fluffy consistency, and in a separate bowl also whip the infused cream. Once the two compounds are obtained, help yourself with a rubber spatula to incorporate them.
- Carefully add the yolk and sugar mixture.
- Continue by whipping the egg whites to stiff peaks with 1 tablespoon of sugar from
incorporated into the cream. - Now it’s time to assemble the tea-ramisu: dip the ladyfingers, one at a time, into the syrup obtained with Morning herbal tea and arrange them on a glass container until they have covered the base. Add a layer of mascarpone and top with bitter cocoa powder or grated chocolate. Repeat until all the mascarpone is used up.
- Let stand for at least four hours in the refrigerator before serving.

