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1
[Syrup:] Pour water into a small pan and bring it to a boil.
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2
Turn the heat off.
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3
Immediately add the tea bags and cover the pan to steam for 30 seconds, then remove the tea bags.
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4
Add the sugar to dissolve.
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5
Chill the bottom of the pan over ice water.
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6
When it cools down slightly, add the cointreau.
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7
[Ladyfingers:] Whip the egg whites in a bowl.
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8
Add the sugar in 3 batches to make a thick merengue.
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9
Add the egg yolks one by one.
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10
Whip well with each addition.
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11
Sift in the flour.
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12
Also add the black tea leaves.
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13
Fold in well with a rubber spatula.
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14
Line a baking tray with parchment paper.
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15
Pour in the dough and flatten it out.
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16
Bake in a 180C preheated oven for 10 minutes.
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17
[Mousse:] Put the cream cheese in a heat-proof container, and microwave to soften.
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18
Add the milk and mix until smooth.
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19
Whip the cream until soft peaks form.
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20
Combine the water and sugar in a small pan and bring it to a boil.
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21
Drizzle it into the bowl of egg yolks.
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22
Keep on stirring so that the egg yolks won't harden.
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23
Microwave to dissolve the gelatin soaked in water.
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24
Add into the egg yolks from Step 7, then mix in the cream cheese and whipped cream from Step 6 in order.
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25
Spread out the ladyfingers in a container.
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26
Soak with lots of syrup, and pour in the mousse.
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27
Repeat 1-2 more times, and chill well in the fridge.
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28
Sprinkle a small amount of powdered cocoa to finish.
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29
Cinnamon also goes well with this tiramisu
