Description
Earl Grey Tiramisu is a delightful twist on the classic Italian dessert, featuring fragrant Earl Grey tea-soaked ladyfingers layered with a rich mascarpone cream. This no-bake dessert offers a lighter, floral flavor profile perfect for tea lovers seeking a sophisticated and refreshing treat.
Ingredients
Scale
Tea Mixture
- 6 Earl Grey tea bags
- 1 1/2 cups hot water
- 3 tablespoons honey or sugar
- 1 tablespoon dark rum or vanilla extract (optional)
Mascarpone Cream
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 pound (16 ounces) mascarpone cheese, softened
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Assembly
- 24–30 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
- Optional: lemon zest or edible flowers for garnish
Instructions
- Steep the tea: Steep the Earl Grey tea bags in 1 1/2 cups of hot water for 5–7 minutes until strong. Remove the tea bags, stir in honey or sugar and optionally add rum or vanilla extract. Allow the tea to cool completely to prevent soggy ladyfingers.
- Prepare the egg yolk mixture: In a heatproof bowl over simmering water (double boiler), whisk together the egg yolks and granulated sugar constantly for 5–7 minutes until the mixture thickens and lightens in color. Remove from heat and cool slightly to prepare for folding into mascarpone.
- Make mascarpone filling: Beat the softened mascarpone cheese in a large bowl until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until fully combined, taking care to maintain the light texture.
- Whip the cream: In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form. Fold the whipped cream gently into the mascarpone mixture in batches to preserve its fluffiness and volume.
- Assemble the tiramisu: Quickly dip each ladyfinger cookie into the cooled Earl Grey tea for just a second or two to prevent sogginess. Layer them evenly in a 9×9-inch dish or trifle bowl. Spread half of the mascarpone cream over the soaked ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream. Smooth the top layer evenly.
- Chill: Cover the dish and refrigerate for at least 6 hours or overnight. This chilling time allows the flavors to meld beautifully and the dessert to set properly.
- Serve: Just before serving, dust the top generously with unsweetened cocoa powder and optionally garnish with lemon zest or edible flowers for a pretty and fragrant presentation.
Notes
- Use high-quality loose-leaf Earl Grey for a more fragrant and flavorful tea base.
- Dip the ladyfingers quickly into the tea to avoid soggy dessert layers.
- This dessert offers a lighter, more floral flavor compared to traditional coffee tiramisu, perfect for tea lovers.
- Refrigeration time is essential for best texture and flavor development; do not skip chilling.
- Substitute the dark rum with vanilla extract for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian Fusion
