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The Tea Association of Canada provides a different take on a classic Italian dessert.
1 pkg./300 g ladyfingers
1 cup/250 mL very strong brewed black tea, such as
Darjeeling or Assam
1 pkg./250 g brick-style cream cheese
1 cup/250 mL mascarpone cheese
1 tsp./5 mL vanilla
1 pouch unflavoured gelatin
1 cup/250 mL milk
1 cup/250 mL sour cream
1/2 cup/125 mL granulated sugar
1 square bittersweet chocolate, finely grated
fresh fruit such as strawberries, raspberries or orange slices.
Arrange a layer of ladyfingers in the bottom of a 9-inch (23-cm) round springform pan or trifle-style bowl. Brush half the brewed tea liberally over ladyfingers. Top with remaining ladyfingers, filling in any gaps where pan is exposed. Brush remaining tea liberally over ladyfingers.
Beat cream cheese until smooth. Add mascarpone and vanilla, beating until silken.
Sprinkle gelatin over 1/4 cup (50 mL) of the milk. Let stand for 1 minute.
Combine remaining milk with sugar. Bring to a boil. Stir gelatin mixture into milk mixture. Cool slightly.
Beat half the milk mixture into cheese mixture. Scrape over ladyfingers and smooth to cover.
Mix sour cream with remaining milk mixture. Drizzle over mascarpone layer. Gently smooth until even.
Place in refrigerator for at least 3 hours but preferably overnight. Just before serving, sprinkle grated chocolate over top. Garnish with fresh fruit and mint leaves. Serves 8.