Earl Grey Tiramisu (Print Version)
Bergamot-infused mascarpone layers meet tea-soaked ladyfingers in this elegant Italian dessert with cocoa finishing.
# 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 - 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
10 - Zest of 1 lemon
# Step-by-Step Guide:
01 - Boil 2 cups water and steep Earl Grey tea bags for 5 minutes. Remove tea bags and stir in honey. Let cool to room temperature.
02 - In a heatproof bowl, whisk egg yolks and sugar together over a pot of simmering water for 3-4 minutes until pale and slightly thickened. Remove from heat.
03 - Add mascarpone to the yolk mixture and whisk until smooth and fully combined.
04 - In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until fully combined and fluffy.
05 - Quickly dip each ladyfinger into cooled Earl Grey tea and arrange a layer in the bottom of an 8-inch square dish. Spread half the mascarpone cream evenly over ladyfingers.
06 - Add second layer of tea-dipped ladyfingers followed by remaining mascarpone cream. Cover and refrigerate for at least 4 hours, preferably overnight, to set.
07 - Dust generously with cocoa powder and garnish with lemon zest before serving.
# Expert Suggestions:
01 -
- The fragrant tea infusion cuts through the richness in the most sophisticated way
- Make ahead friendly means you can actually enjoy your dinner party
02 -
- Over soaked ladyfingers turn this elegant dessert into a mushy disappointment
- The double boiler step for yolks might feel fussy but it creates the proper texture
03 -
- Grinding some tea leaves into the cream adds invisible depth
- The flavor actually improves after twenty four hours in the refrigerator