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Earl Grey Tiramisu Recipe

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★★★★★

4.9 from 129 reviews

A sophisticated twist on the classic Italian dessert, this Earl Grey Tiramisu combines the floral, citrusy notes of Earl Grey tea with rich mascarpone cream and delicate ladyfingers soaked in a strong tea concentrate. Perfect for tea lovers and dessert enthusiasts looking for a refined, comforting treat.

Ingredients

Scale

Earl Grey Tea Concentrate

  • 1 ½ cups (12 ounces or 340 grams) water
  • 3 Tablespoons loose leaf Earl Grey tea (preferred) OR 9 Earl Grey tea bags
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 Tablespoon pure vanilla paste (preferred) OR extract
  • pinch of kosher salt

Mascarpone Whipped Cream

  • 1 ¼ cups (10 ounces or 284 grams) cold heavy cream
  • 1 (8-ounce) container cold mascarpone
  • 1 Tablespoon pure vanilla paste (preferred) OR extract
  • 4 large pasteurized egg yolks
  • ½ cup (3.5 ounces or 99 grams) granulated sugar
  • pinch of kosher salt

Assembly

  • 26 ladyfingers (around 7.65 ounces or 217 grams)

Instructions

  1. Make the Earl Grey Tea Concentrate: Bring water to a boil in a heavy-bottomed medium saucepan over high heat. Add Earl Grey tea and immediately reduce heat to medium-low to simmer for 10 minutes. Meanwhile, place sugar in a medium heatproof bowl. Taste the concentrate after 10 minutes; if not strong enough, simmer for an additional 5 minutes. Strain the concentrate through a fine-mesh sieve over the sugar, pressing on tea leaves to extract flavor. Whisk to dissolve sugar, then whisk in vanilla and salt. Set aside to cool slightly.
  2. Prepare the Mascarpone Whipped Cream: In the bowl of a stand mixer with whisk attachment, whisk cold heavy cream on medium-high until soft peaks form, about 1 to 2 minutes. Turn off mixer and add mascarpone and vanilla all at once. Scrape down sides and whip on medium speed for about 30 seconds until combined. Transfer to a medium bowl.
  3. Combine Egg Yolks and Sugar: In the same stand mixer bowl (no need to clean), beat egg yolks, sugar, and salt on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes. Gently fold half of the mascarpone whipped cream into the egg yolk mixture using a rubber spatula, then fold in the remaining whipped cream until just combined to create a light and fluffy cream.
  4. Assemble the Tiramisu: One at a time, dip each ladyfinger quickly in the Earl Grey concentrate to coat, then arrange a single layer in an 8-inch square pan (approximately 13 ladyfingers, slicing as needed to fit). Spread half of the mascarpone cream evenly over the ladyfingers. Repeat the dipping for remaining ladyfingers and spread remaining cream on top to form final layers.
  5. Chill the Dessert: Loosely cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow flavors to meld and the dessert to set.
  6. Serve and Store: Serve the tiramisu chilled as a refreshing, elegant dessert. Store leftovers tightly covered in the refrigerator for up to 3 days.

Notes

  • For best flavor, use loose leaf Earl Grey tea for the concentrate rather than tea bags.
  • Make sure the heavy cream and mascarpone are cold before whipping for best texture.
  • Use pasteurized egg yolks to ensure safe consumption without additional cooking.
  • Do not over-soak the ladyfingers to avoid sogginess; a quick dip is sufficient.
  • If vanilla paste is unavailable, pure vanilla extract is an acceptable substitute.
  • The tiramisu can be prepared a day ahead, improving depth of flavor.
  • Keep the dessert refrigerated and consume within 3 days for freshness.

Keywords: Earl Grey tiramisu, tea-infused dessert, mascarpone tiramisu, no bake dessert, Italian dessert with tea

Find it online: https://cookcrisis.com/earl-grey-tiramisu-recipe/