Earl Grey Tiramisu Dessert (Printable version)

Tea-infused Italian dessert with creamy mascarpone layers and cocoa finish

# What You'll Need:

→ Tea Infusion

01 - 2 cups water
02 - 4 Earl Grey tea bags
03 - 2 tablespoons 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 tablespoons cocoa powder (for dusting)
10 - Zest of 1 lemon (optional, for garnish)

# How to Prepare:

01 - Bring 2 cups water to a boil and steep Earl Grey tea bags for 5 minutes. Remove bags and stir in honey until dissolved. Allow mixture to cool completely to room temperature.
02 - Set up a double boiler with simmering water. Whisk egg yolks and sugar in a heatproof bowl over the steam for 3-4 minutes until mixture becomes pale yellow 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, beat heavy cream with electric mixer or whisk until stiff peaks form. Lift the whisk to check peaks stand upright without collapsing.
05 - Gently fold whipped cream into mascarpone base using a spatula. Add whipped cream in thirds, folding with light strokes to maintain airiness until fully incorporated and fluffy.
06 - Quickly dip each ladyfinger into cooled Earl Grey tea for 1-2 seconds per side—do not soak or biscuits will become soggy. Arrange dipped biscuits in a single layer in an 8-inch square dish.
07 - Spread half of mascarpone cream mixture evenly over the first layer of ladyfingers using an offset spatula or back of a spoon.
08 - Repeat dipping process with remaining ladyfingers. Arrange second layer over cream, then top with remaining mascarpone mixture, spreading smoothly to edges.
09 - Cover dish tightly with plastic wrap. Refrigerate for minimum 4 hours, preferably overnight, to allow flavors to meld and texture to set completely.
10 - Just before serving, dust surface generously with cocoa powder using a fine sieve. Garnish with fresh lemon zest if desired. Cut into squares and serve chilled.

# Expert advice:

01 -
  • The bergamot perfume from Earl Grey transforms the usual coffee sharpness into something more delicate and floral
  • It comes together faster than you would expect for something this elegant
  • The tea soaked ladyfingers become tender without falling apart
02 -
  • The ladyfingers should be dipped quickly not soaked or your tiramisu will end up soupy instead of creamy
  • Making sure your tea infusion is completely cooled before dipping prevents the cream from separating
  • Over whipping the cream will make it grainy so stop as soon as you see those stiff peaks form
03 -
  • Folding a teaspoon of ground Earl Grey leaves directly into the cream intensifies the tea flavor throughout
  • If your ladyfingers seem especially soft reduce the dipping time to just a quick dunk on each side

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