Asiri Punchihewa

Earl Grey Tea Pistachio Layer Cake

Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong

Earl Grey tea chocolate cream:
300g milk
20g Dilmah The Original Earl Grey Tea
500g UHT cream
400g milk chocolate
8g soled gelatins

Pistachio dacquoise:
350 g egg white
130 g sugar
300 g hazelnut powder
300 g icing sugar
60 g pistachio chopped

Earl Grey tea chocolate cream:

Boil milk and tea together, then store at room temperature for about 2 hour to the flavours. .
Boil cream at 80C, and add soled gelatin. Mix well.
Pour the milk chocolate to this and melt until smooth.
Add the milk and tea infusion into the chocolate mixture and mix well.
Place on a tray with plastic foil and keep in fridge overnight.

Pistachio dacquoise:
Whip egg white and granulated sugar to a meringue.
Fold in hazelnut powder and powdered sugar.
Spread out on a silpat sheet and sprinkle with chopped pistachio.
Bake at 200C. Let it set and cut using a frame.

Assemble and decorate:
Using a pastry bag, pipe drops of milk chocolate chiantilly on top.
Place the chocolate plate and prinkle well with gold powder.


Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …