Earl Grey Tiramisu (Printable)

Elegant bergamot-infused layers of creamy mascarpone and cocoa-dusted ladyfingers create this sophisticated Italian dessert.

# What You’ll 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 ounces mascarpone cheese, cold
07 - 1 cup heavy cream, cold

→ Assembly

08 - 7 ounces ladyfinger biscuits (savoiardi)
09 - 2 tablespoons cocoa powder
10 - Zest of 1 lemon

# How-To Steps:

01 - Boil 2 cups water in a saucepan. Remove from heat, add Earl Grey tea bags, and steep for 5 minutes. Discard tea bags and stir in honey until dissolved. Allow infusion to cool completely to room temperature.
02 - Set up a double boiler by placing a heatproof bowl over simmering water. Whisk egg yolks and granulated sugar together in the bowl, stirring constantly for 3 to 4 minutes until mixture becomes pale yellow and slightly thickened. Remove from heat immediately.
03 - Add cold mascarpone cheese to the tempered yolk mixture. Whisk thoroughly until completely smooth and no lumps remain. Set aside while preparing whipped cream.
04 - In a chilled mixing bowl, beat heavy cream with electric mixer or whisk until stiff peaks form. Lift whisk to test peaks should stand upright without collapsing.
05 - Gently fold one-third of whipped cream into mascarpone base to lighten. Add remaining whipped cream and fold in using spatula with circular motions until fully incorporated and mixture becomes airy and fluffy.
06 - Working quickly, dip each ladyfinger into cooled Earl Grey tea for 1 to 2 seconds per side. Arrange dipped biscuits in single layer at bottom of 8-inch square dish. Spread half of mascarpone cream evenly over ladyfingers using offset spatula.
07 - Repeat dipping process with remaining ladyfingers and create second layer over cream. Spread remaining mascarpone mixture evenly on top, smoothing surface with spatula.
08 - Cover dish tightly with plastic wrap. Refrigerate for minimum 4 hours or preferably overnight to allow flavors to meld and texture to firm completely.
09 - Remove tiramisu from refrigerator. Dust surface generously with cocoa powder using fine sieve. Garnish with fresh lemon zest if desired. Cut into squares and serve chilled.

# Expert Advice:

01 -
  • The bergamot cuts through the rich cream like nothing else can
  • Make it ahead and let the fridge do all the work
02 -
  • Over soaking ladyfingers turns this into mush, under soaking leaves dry spots
  • The texture difference between four hours chilling and overnight is massive
03 -
  • Grind one extra tea bag into the cream for visible specks and amplified flavor
  • Use the widest dish you own so the tea to cream ratio stays perfect

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