Baking with tea // Rooibos, stem ginger and prune ‘tea’ramisu

If this coming Valentine's Day calls for baking, we've got you covered with our ruby-red Rooibos. With the help of food stylist, artist, author and founder of the Charcoal Art Club, Rosie Ramsden, we’ve made a wonderfully untraditional tiramisu for tea people - a rich, silky, sticky, fiery pudding made with earthy, floral Rooibos leaves, used to infuse their flavour into prunes and stem ginger - with plenty of cream, mascarpone and chocolate. 

Rooibos, Stem Ginger and Prune ‘Tea’ramisu

Serves 6-8

2 tbsp Rooibos leaves
200g soft pitted prunes, roughly chopped
5 balls stem ginger, finely chopped, 4 tbsp syrup reserved
200g savoiardi biscuits (lady fingers)
500g mascarpone
300ml double cream
5 tbsp cocoa powder

In a teapot or cafetière, brew the Rooibos in 400ml just boiled water. Allow to brew for 10-15 minutes for a strong infusion.
Once brewed, pour the tea over the prunes and ginger. Steep in the tea for at least 30 minutes - overnight is best if you have the time.
Whip the mascarpone and cream with the stem ginger syrup until you have a silky, soft peak.

Strain the tea into the base of a 30cm dish (preferably square with vertical sides). Dip half the lady fingers into the tea briefly on both sides and place them into the base of your dish. Scatter over half the prune mix, crumbling it to break up the prunes.

Top with half the cream mix. Sift over half the cocoa. Repeat your layers; biscuits, prunes, cream and cocoa, ending in cocoa.

Place in the fridge to set for up to 2 days. You can eat it immediately if you really can't wait and want a softer version rather than sliceable.

An indulgent dessert for any time of day. We like ours accompanied by a cup of Earl Grey for an afternoon treat, or with a freshly brewed pot of loose leaf Peppermint for an after dinner digestif. Enjoy, and please do tag us @goodandpropertea if you find yourself at home baking with tea.