Earl Grey Tiramisu (Printable)

Aromatic bergamot tea infuses creamy mascarpone layers with delicate ladyfingers, dusted with rich cocoa for an elegant Italian-Fusion dessert.

# What You Need:

→ 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 (for dusting)
10 - Zest of 1 lemon (optional, for garnish)

# Directions:

01 - Boil 2 cups water and steep the Earl Grey tea bags for 5 minutes. Remove tea bags and stir in honey. Let cool to room temperature.
02 - In a heatproof bowl, whisk egg yolks and sugar together over a pot of simmering water (double boiler) for 3–4 minutes, until pale and slightly thickened. Remove from heat.
03 - Add mascarpone to the yolk mixture and whisk until smooth and creamy.
04 - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
05 - Quickly dip each ladyfinger into the cooled Earl Grey tea (do not soak) and arrange a layer in the bottom of an 8-inch square dish.
06 - Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula.
07 - Add a second layer of tea-dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
08 - Cover and refrigerate for at least 4 hours (preferably overnight) to set completely.
09 - Before serving, dust generously with cocoa powder using a fine sieve and garnish with lemon zest if desired.

# Expert Tips:

01 -
  • The delicate bergamot perfume elevates the rich mascarpone without overwhelming your palate
  • It creates the most elegant dinner party dessert while being surprisingly straightforward to assemble
  • The tea-infused ladyfingers add a sophisticated twist that keeps people guessing
02 -
  • The ladyfingers should only get a quick dip or the dessert will become soggy rather than perfectly tender
  • Cold mascarpone and cream are nonnegotiable for achieving the right fluffy texture
  • This dessert needs time in the refrigerator to set properly so plan ahead
03 -
  • Whip your cream to medium peaks rather than stiff ones for easier folding
  • Run your knife under hot water before slicing for the cleanest portions

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