Description

A sophisticated twist on classic tiramisu, this Earl Grey Tiramisu infuses the traditional Italian dessert with fragrant Earl Grey tea. Combining the creamy richness of mascarpone with the floral citrus notes of bergamot, this no-bake dessert is layered with tea-dipped ladyfingers and finished with a dusting of finely ground tea leaves or cocoa powder, perfect for an elegant treat or special occasion.

Ingredients

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For the Cream Mixture

3 large eggs, separated
3/4 cup granulated sugar, divided
1 cup heavy cream, cold
16 ounces mascarpone cheese, softened
1 tablespoon honey (optional)

For the Tea and Assembly

2 cups strong brewed Earl Grey tea, cooled
24 to 28 ladyfinger cookies (savoiardi)
2 tablespoons Earl Grey tea leaves, finely ground or cocoa powder, for dusting

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Instructions

Prepare the Earl Grey Tea: Brew 2 cups of Earl Grey tea extra strong and allow it to cool completely to room temperature. If desired, stir in 1 tablespoon of honey to add a subtle sweetness. Set aside.
Make the Mascarpone Mixture: In a large mixing bowl, whisk together the 3 egg yolks and half of the sugar (3/8 cup) until the mixture is pale, thick, and creamy. Gently fold in the softened 16 ounces of mascarpone cheese until smooth and well combined.
Whip the Cream: In a separate chilled bowl, beat the cold 1 cup heavy cream until soft peaks form. Carefully fold the whipped cream into the mascarpone mixture, keeping the texture light and airy.
Beat the Egg Whites: Using a clean bowl, whisk the egg whites with the remaining sugar until you achieve stiff, glossy peaks. Fold the egg whites delicately into the mascarpone and cream mixture in two additions, taking care to maintain the fluffy texture.
Assemble the Tiramisu: Quickly dip each ladyfinger cookie into the cooled Earl Grey tea. Do not soak them; just a quick dip to absorb some liquid is perfect. Arrange a single layer of these dipped ladyfingers in the bottom of an 8×8-inch dish.
Layer and Chill: Spread half of the mascarpone cream mixture evenly over the ladyfinger layer. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture. Smooth the surface.
Refrigerate: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
Serve: Before serving, dust the top generously with finely ground Earl Grey tea leaves or cocoa powder for a beautiful and aromatic finish.

Notes

For a more pronounced Earl Grey flavor, steep the tea longer or add a teaspoon of finely ground Earl Grey tea leaves directly into the mascarpone cream mixture.
This tiramisu is best enjoyed within 2 days of preparation for optimal freshness and texture.
Ensure eggs are fresh and handled properly since they are used raw in the recipe.