Earl Grey Tiramisu (Printable Version)
Sophisticated Italian dessert with bergamot-infused creamy mascarpone layers and cocoa-dusted ladyfingers.
# What You 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
# Directions:
01 - Bring 2 cups water to a boil. Steep Earl Grey tea bags for 5 minutes. Remove tea bags and stir in honey until dissolved. Allow infusion 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 warmed yolk mixture. Whisk vigorously until completely smooth and no lumps remain. Set aside.
04 - In a chilled bowl, beat heavy cream with electric mixer until stiff peaks form. Be careful not to overwhip.
05 - Gently fold one-third of whipped cream into mascarpone mixture to lighten. Fold in remaining cream until fully incorporated and texture is airy and smooth.
06 - Quickly dip each ladyfinger into cooled Earl Grey tea for 1-2 seconds per side—do not soak. Arrange dipped biscuits in single layer at bottom of 8-inch square dish.
07 - Spread half of mascarpone cream evenly over ladyfinger layer using offset spatula. Ensure coverage to edges.
08 - Repeat dipping process with remaining ladyfingers and create second layer. Top with remaining mascarpone cream, smoothing surface completely.
09 - Cover dish tightly with plastic wrap. Refrigerate for minimum 4 hours, preferably overnight, to allow flavors to meld and texture to firm.
10 - Just before serving, sift cocoa powder generously over surface using fine sieve. Garnish with fresh lemon zest if desired. Cut into squares and serve chilled.
# Expert Advice:
01 -
- The gentle bergamot flavor adds an elegant aromatic layer that brightens the rich mascarpone cream
- It comes together faster than you might think but tastes like you spent all day perfecting it
02 -
- The ladyfingers only need a quick dip in the tea about one second per side or they will become soggy
- Room temperature egg yolks temper more easily and create a smoother cream base
03 -
- Make sure your tea is completely cool before dipping or the ladyfingers will break apart
- Fold the whipped cream in gently to keep that airy texture intact