Earl Grey Tiramisu (Printable Version)

Creamy mascarpone infused with Earl Grey tea, layered with delicate ladyfingers and finished with rich cocoa dusting.

# What You Need:

→ Tea Infusion

01 - 2 cups water
02 - 4 Earl Grey tea bags
03 - 2 tablespoons 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 tablespoons cocoa powder (for dusting)
10 - Zest of 1 lemon (optional, for garnish)

# Directions:

01 - Bring 2 cups water to a boil. Steep Earl Grey tea bags for 5 minutes to extract full bergamot flavor. Remove bags and whisk in honey until dissolved. Allow infusion to cool completely to room temperature before using.
02 - Set up a double boiler with simmering water. Whisk egg yolks and granulated sugar in a heatproof bowl over the steam for 3-4 minutes until mixture turns pale yellow and thickens slightly. Remove from heat immediately to prevent curdling.
03 - Add cold mascarpone cheese to the warmed yolk mixture. Whisk vigorously until completely smooth and no lumps remain. The residual heat will help soften the cheese for easier incorporation.
04 - In a chilled separate bowl, beat cold heavy cream with electric mixer or whisk until stiff peaks form. Lift the whisk to check that peaks stand upright without collapsing.
05 - Gently fold one-third of whipped cream into mascarpone base to lighten. Fold in remaining cream using circular motions until fully incorporated and mixture is uniformly fluffy and smooth.
06 - Working quickly, dip each ladyfinger into cooled Earl Grey tea for 1-2 seconds per side—do not soak or they will become soggy. Arrange dipped biscuits in a single tight layer in the bottom of an 8x8-inch dish.
07 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers using an offset spatula or back of a spoon. Ensure complete coverage to the edges.
08 - Repeat with another layer of tea-dipped ladyfingers. Top with remaining mascarpone cream, spreading smoothly to create an even surface.
09 - Cover dish tightly with plastic wrap. Refrigerate for minimum 4 hours, preferably overnight, to allow flavors to meld and texture to firm completely.
10 - Just before serving, dust surface generously with cocoa powder through a fine-mesh sieve. Garnish with fresh lemon zest if desired. Cut into squares and serve chilled.

# Expert Tips:

01 -
  • The bergamot citrus notes cut through the rich mascarpone in ways coffee never could, creating this incredibly sophisticated balance that still feels comforting and familiar
  • It looks absolutely stunning on the table with that cocoa dusting, and people assume you spent hours mastering it when really the hardest part is waiting for it to chill
02 -
  • The dipping speed for ladyfingers is everything, too long and you end up with a soggy mess, too quick and they will not soften properly
  • Room temperature ingredients are your enemy here, keep everything cold until the moment you need it
03 -
  • Use a fine mesh sieve for the cocoa dusting to get that elegant, even layer you see in restaurants
  • Let the tiramisu sit at room temperature for ten minutes before serving to soften slightly

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