Earl Grey Tiramisu (Printable)

Elegant layers of bergamot-infused mascarpone cream and tea-soaked ladyfingers, dusted with rich cocoa.

# What You 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 - 1/2 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)

# Directions:

01 - Boil 2 cups water and steep Earl Grey tea bags for 5 minutes. Remove tea bags and stir in honey. Let cool completely to room temperature.
02 - Whisk egg yolks and sugar in a heatproof bowl over simmering water (double boiler) for 3-4 minutes until pale and slightly thickened. Remove from heat.
03 - Add cold mascarpone to the warm yolk mixture and whisk until completely smooth and no lumps remain.
04 - In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until fully incorporated and fluffy.
05 - Quickly dip each ladyfinger into cooled Earl Grey tea (don't soak) and arrange in a single layer in the bottom of an 8x8 inch dish.
06 - Spread half of mascarpone cream evenly over the ladyfingers using an offset spatula.
07 - Add another layer of tea-dipped ladyfingers, then top with remaining mascarpone cream, smoothing the surface.
08 - Cover dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and set properly.
09 - Before serving, dust generously with cocoa powder using a fine sieve. Garnish with lemon zest if desired.

# Expert Hints:

01 -
  • The tea infusion adds this subtle floral brightness that cuts through all that rich mascarpone cream
  • It comes together faster than youd think for something that tastes so impressive
02 -
  • The ladyfingers should be dipped, not soaked, or you will end up with a sad soggy dessert
  • Cold ingredients are non-negotiable for that smooth texture
03 -
  • If your egg yolk mixture looks even slightly curdled, start over because no amount of whipping will fix it
  • Room temperature ingredients are your enemy here, keep everything cold until youre ready to use it

Return