Earl Grey Tiramisu (Print Version)
Aromatic tea-infused Italian dessert with creamy mascarpone layers and cocoa-dusted ladyfingers
# What You'll Need:
→ Tea Infusion
01 - 2 cups water
02 - 4 Earl Grey tea bags
03 - 2 tbsp honey
→ Cream Mixture
04 - 4 large egg yolks
05 - ½ cup granulated sugar
06 - 14 oz mascarpone cheese, cold
07 - 1 cup heavy cream, cold
→ Assembly
08 - 7 oz ladyfinger biscuits (savoiardi)
09 - 2 tbsp cocoa powder, for dusting
10 - Zest of 1 lemon, optional for garnish
# How to Make It:
01 - Boil 2 cups water and steep Earl Grey tea bags for 5 minutes. Remove tea bags and stir in honey. Allow mixture to cool completely to room temperature before using.
02 - Set up a double boiler with simmering water. Whisk egg yolks and granulated sugar in a heatproof bowl over the pot for 3-4 minutes until mixture becomes pale and slightly thickened. Remove from heat immediately.
03 - Add cold mascarpone cheese to the warm yolk mixture. Whisk vigorously until completely smooth and no lumps remain. Set aside.
04 - In a chilled separate bowl, whip cold heavy cream using electric mixer until stiff peaks form. Do not overwhip.
05 - Gently fold whipped cream into mascarpone mixture using a rubber spatula. Fold until fully incorporated and mixture is light and fluffy. Avoid deflating the cream.
06 - Working quickly, dip each ladyfinger into cooled Earl Grey tea for just 1-2 seconds per side. Do not soak - biscuits should remain firm but moistened.
07 - Arrange dipped ladyfingers in a single layer at the bottom of 8x8 inch baking dish. Break biscuits as needed to fit snugly without gaps.
08 - Spread half of mascarpone cream evenly over first ladyfinger layer using offset spatula. Ensure complete coverage to edges.
09 - Repeat dipping process with remaining ladyfingers. Arrange second layer over cream, pressing gently to compact layers.
10 - Spread remaining mascarpone cream over second ladyfinger layer. Smooth top surface evenly with spatula.
11 - Cover dish tightly with plastic wrap. Refrigerate for minimum 4 hours, preferably overnight, to allow flavors to meld and texture to set completely.
12 - Just before serving, sift cocoa powder generously over entire surface using fine sieve. Add lemon zest as optional garnish. Slice and serve chilled.
# Expert Advice:
01 -
- The Earl Grey infusion transforms this familiar dessert into something ethereal and unexpected
- It strikes that perfect balance between the sophistication of tea culture and the comfort of Italian cream desserts
02 -
- The ladyfingers continue to soften as the tiramisu chills, so do not oversoak them or you will end up with a mushy dessert instead of distinct layers
- Room temperature mascarpone can separate and become grainy, so keep it cold until you are ready to fold it in
03 -
- Grind 1 tsp of dry Earl Grey tea leaves into a fine powder and whisk it directly into the cream mixture for an even more intense bergamot flavor throughout
- Line your dish with parchment paper overhanging the sides, like handles, to make lifting the finished tiramisu out for clean slicing much easier