Earl Grey Tiramisu (Printable)

Bergamot-infused Italian dessert with creamy mascarpone and cocoa-dusted ladyfingers.

# Ingredient List:

→ 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

# Steps:

01 - Boil 2 cups water and steep Earl Grey tea bags for 5 minutes. Remove bags and stir in honey. Allow to cool completely to room temperature.
02 - Whisk egg yolks and sugar in a heatproof bowl set over a pot of simmering water, creating a double boiler. Whisk continuously for 3-4 minutes until mixture becomes pale and slightly thickened. Remove from heat immediately.
03 - Add cold mascarpone cheese to the warm yolk mixture. Whisk vigorously until completely smooth and no lumps remain. Set aside.
04 - In a separate chilled bowl, whip heavy cream using electric beaters until stiff peaks form. The cream should hold its shape when beaters are lifted.
05 - Gently fold one-third of whipped cream into mascarpone base to lighten. Fold in remaining cream until fully incorporated and mixture is fluffy and airy.
06 - Working quickly, dip each ladyfinger briefly into cooled Earl Grey tea—do not soak, just 1-2 seconds per side. Arrange dipped biscuits in a single layer in bottom of 8x8 inch dish.
07 - Spread half of mascarpone cream evenly over ladyfingers using an offset spatula, ensuring complete coverage to edges.
08 - Repeat dipping process with remaining ladyfingers and create second layer over cream. Top with remaining mascarpone mixture, spreading smoothly.
09 - Cover dish tightly with plastic wrap and refrigerate for minimum 4 hours, preferably overnight, to allow flavors to meld and texture to firm.
10 - Just before serving, dust surface generously with cocoa powder using a fine sieve. Garnish with fresh lemon zest if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The floral citrus notes cut through the rich mascarpone in ways coffee never could
  • It feels elegant and unexpected without requiring any fancy techniques
  • The tea infusion keeps ladyfingers perfectly moist without becoming soggy
02 -
  • Overdipped ladyfingers turn this into mush instead of cake
  • Hot tea mixture will curdle your mascarpone if you rush this step
  • The chilling time is not optional here
03 -
  • Grind 1 tsp of dry Earl Grey leaves into the cream for extra intensity
  • Use decaffeinated tea if you are serving this after dinner

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