Description
Earl Grey Tiramisu is a delightful twist on the classic Italian dessert, blending the robust flavor of Earl Grey tea with the velvety smoothness of mascarpone cream. The subtle notes of bergamot in the tea give a unique floral and citrus touch, elevating the dessert’s overall taste profile. Each bite is light, airy, and packed with sophisticated flavors, making it the perfect treat for tea lovers.
Ingredients
For the Earl Grey Tea Concentrate:
1 ½ cups (12 ounces or 340 grams) water
3 Tablespoons loose leaf Earl Grey tea (or 9 Earl Grey tea bags)
¼ cup (1.75 ounces or 50 grams) granulated sugar
1 Tablespoon pure vanilla paste or extract
Pinch of kosher salt
For the Mascarpone Whipped Cream:
1 ¼ cups (10 ounces or 284 grams) cold heavy cream
1 (8-ounce) container cold mascarpone
1 Tablespoon pure vanilla paste or extract
4 large pasteurized egg yolks
½ cup (3.5 ounces or 99 grams) granulated sugar
Pinch of kosher salt
Assembly:
26 (around 7.65 ounces or 217 grams) ladyfingers
Instructions
Prepare the Earl Grey Tea Concentrate:
Boil water in a medium saucepan. Add Earl Grey tea and reduce heat to simmer for 10 minutes.
Place sugar in a heatproof bowl. Strain tea over the sugar, pressing out all liquid from the tea. Whisk in vanilla and salt. Set aside to cool.
Make Mascarpone Whipped Cream:
In a stand mixer, whisk heavy cream on medium-high until soft peaks form (1–2 minutes). Add mascarpone and vanilla, whisk until smooth. Set aside.
In the same mixer bowl, beat egg yolks, sugar, and salt until fluffy and doubled in volume (about 5 minutes). Fold the whipped cream into the egg mixture in two batches.
Assemble the Tiramisu:
Dip each ladyfinger in the cooled tea concentrate and arrange in a single layer in an 8-inch square pan (about 13 ladyfingers).
Spread half of the mascarpone whipped cream over the ladyfingers. Repeat with remaining ladyfingers and cream to create 2 layers.
Chill:
Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
Serve:
Serve chilled. The tiramisu will keep in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320