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Earl Grey Tiramisu Recipe

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4.1 from 11 reviews

A sophisticated twist on classic tiramisu, this Earl Grey Tiramisu features delicate layers of mascarpone cream infused with aromatic Earl Grey tea, softened ladyfingers soaked in sweetened tea, and a luscious whipped cream topping. Perfect for tea lovers craving an elegant, no-bake dessert that balances citrusy bergamot flavors with creamy textures.

Ingredients

Mascarpone Mixture

  • 3 large egg yolks, room temperature
  • 1/4 cup sugar
  • 1 tub (8 ounces) mascarpone cheese, room temperature

Whipped Cream

  • 1 Earl Grey tea bag
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract

Assembly

  • 27 soft ladyfingers, split
  • 2 Earl Grey tea bags
  • 1 tablespoon sugar
  • 1 1/4 cups hot water
  • Candied lemon peel, optional

Instructions

  1. Make the mascarpone mixture: In a large bowl, beat the egg yolks and sugar until pale yellow and creamy, about 3-4 minutes. Add the softened mascarpone cheese and continue beating until smooth and creamy, about 2-3 minutes. This step ensures a non-gritty mixture.
  2. Grind the tea leaves: Using a spice grinder or mortar and pestle, grind the Earl Grey tea leaves from one tea bag into a fine powder.
  3. Whip up the Earl Grey cream: In a separate large bowl, combine heavy whipping cream, sugar, vanilla extract, and the ground Earl Grey tea powder. Beat until medium peaks form, about 4-5 minutes. Gently fold this whipped cream into the mascarpone mixture until just combined. Set aside.
  4. Steep the tea bags: In a shallow bowl, combine 2 Earl Grey tea bags, sugar, and hot water. Whisk until the sugar dissolves and steep the tea bags for 2 minutes to infuse flavor.
  5. Build the tiramisu: Arrange nine split ladyfingers, rounded side up, in a single layer in an 8-inch square dish. Using a pastry brush, evenly brush the ladyfingers with the steeped tea mixture, soaking them well but not oversaturating to avoid disintegration. Spread one-third of the mascarpone cream over the ladyfingers evenly. Repeat layering two more times with ladyfingers soaked in tea and mascarpone cream.
  6. Chill the tiramisu: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and the dessert to set. Before serving, optionally garnish with additional loose-leaf Earl Grey tea or candied lemon slices for an elegant finish.

Notes

  • Beating egg yolks and sugar thoroughly is key to a smooth mascarpone mixture.
  • Grinding the Earl Grey tea enhances infusion and flavor in the whipped cream.
  • Do not oversaturate ladyfingers with tea to maintain texture and prevent sogginess.
  • Chilling overnight improves flavor melding and firmness for easier slicing.
  • Optional candied lemon peel adds a bright, citrusy contrast.

Find it online: https://marthatasty.com/earl-grey-tiramisu-recipe/