Dilmah Seven Star Tea


Food : Appetisers



  • 250g Almond Powder
  • 250g Icing Sugar
  • 80g Egg White
  • 225g Castor Sugar
  • 60g Water
  • 60g Egg Whites

Strawberry Filling

  • 200g White Chocolate
  • 350ml Fresh Cream
  • 125ml Dilmah Ceylon Tea with strawberry
  • 5g Gelatin


  • Mix almond powder, icing sugar and egg white to a paste and set aside.
  • Cook castor sugar and water to 121°C and transfer the paste to a mixer with a whisk attachment.
  • Pour in egg whites and slowly beat like an Italian meringue.
  • Mix meringue with almond paste till it forms a smooth texture.
  • Pipe onto a baking tray and bake at 140°C for 20 minutes.

Strawberry Filling

  • In a pan, place fresh cream and boil over medium heat. When it starts to boil add Ceylon Strawberry Tea and infuse for a while. Next add in the chopped white chocolate and melt it as a ganache. Once melted add in the gelatin and mix well till dissolved and take off from heat.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Ceylon Tea With Strawberry

Created by : Buddika Samarasekera