Earl Grey Tiramisu Recipe

Ben Carraoli

I first stumbled upon the idea of making a tiramisu without coffee for a friend who wasn't a fan. I decided to experiment with Earl Grey tea, and the result was absolutely fantastic. This "tea-ramisu" has a delicate, aromatic flavor that's both comforting and elegant.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 4

Course: Dessert

Calories: 452

Ingredients Method

Ingredients

250 g mascarpone cheese: This is the heart of any tiramisu. Use a full-fat high-quality mascarpone for the richest, creamiest texture.
2 large eggs: Fresh eggs are crucial as they will be used raw. They provide the lightness and structure for the cream.
50 g granulated sugar plus 2 tsp for the tea: This provides just the right amount of sweetness to balance the bitterness of the tea and the richness of the cheese.
100 g savoiardi ladyfinger biscuits: These are the traditional choice for tiramisu, as their dry, porous texture is perfect for soaking up the tea without becoming mushy.
2 tsp loose-leaf Earl Grey tea: Using loose-leaf tea often yields a more robust and nuanced flavor. You can use tea bags if that's what you have on hand.
160 ml water: Used to brew the strong tea for dipping the ladyfingers.

Method

First, bring the water to a boil. Pour it over the loose-leaf Earl Grey tea and the extra 2 teaspoons of sugar. Stir well to dissolve the sugar, and then let the tea steep for about 20 minutes. This creates a strong, concentrated tea that will also cool to room temperature. Once steeped, strain the tea to remove the leaves and set it aside.
Separate the egg yolks from the whites, placing them in two different large bowls. To the bowl with the egg whites, add half of the 50g of sugar. Use an electric mixer to beat the whites until they form stiff peaks. In the second bowl, beat the egg yolks with the remaining sugar until the mixture becomes pale, fluffy, and light in color. Add the mascarpone cheese to the yolk mixture and mix until everything is smooth and fully combined. Gently fold the whipped egg whites into the mascarpone mixture until just incorporated.
Spread a thin, even layer of the mascarpone cream on the bottom of a 12x18 cm (5x7 inch) casserole dish. This prevents the first layer of biscuits from sticking. One by one, quickly dip each ladyfinger biscuit into the cooled Earl Grey tea, ensuring both sides are coated but not saturated. Arrange the dipped biscuits in a single layer over the cream.
Cover the biscuit layer with about half of the remaining mascarpone cream, spreading it evenly. Repeat the process by adding another layer of quickly-dipped ladyfingers. Top it all off with the final layer of mascarpone cream, smoothing the surface with a spatula. Cover the dish with plastic wrap and place it in the refrigerator to chill and set for at least 2 hours, or preferably overnight.