Earl Grey Tea Tiramisu Recipe

Introduction

This Earl Grey Tea Tiramisu is a delightful twist on the classic Italian dessert, infusing it with the fragrant aroma of Earl Grey tea. Light, creamy, and perfectly balanced, it’s an elegant treat that’s easy to make at home.

Ingredients

• 250 g mascarpone
• 2 eggs
• 50 g sugar (+ 2 tsp)
• 100 g savoiardi (ladyfinger biscuits)
• 2 tsp loose leaf Earl Grey tea
• 160 ml water

Instructions

1. Step 1: Add the tea and 2 teaspoons of sugar to freshly boiled water. Stir to dissolve the sugar, then steep for 20 minutes. Strain the tea and discard the leaves.
2. Step 2: Separate the egg yolks and whites into two bowls. Add half of the sugar to the egg whites and beat until they form stiff peaks.
3. Step 3: Beat the egg yolks with the remaining sugar until fluffy and light in color. Mix in the mascarpone until smooth. Gently fold in the beaten egg whites to combine.
4. Step 4: Spread a thin layer of mascarpone cream over the bottom of a casserole dish. Quickly dip the ladyfingers in the sweetened tea on both sides and arrange them over the cream. Repeat to create a second layer of dipped biscuits.
5. Step 5: Add another layer of mascarpone cream over the biscuits, then add a second layer of dipped ladyfingers. Finish with a final layer of mascarpone cream on top.
6. Step 6: Cover the tiramisu with cling film and refrigerate for at least 2 hours or overnight. Before serving, sprinkle with powdered tea or decorate with dried cornflower petals for a beautiful finish.

Tips & Variations

• Use fresh eggs and quality mascarpone for the best texture and flavor.
• If you prefer a stronger tea flavor, steep the Earl Grey for 30 minutes instead of 20.
• For an adult version, consider adding a splash of orange liqueur to the tea soak.
• Dried cornflower petals add a lovely visual contrast and subtle floral notes when sprinkled on top.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days. It tastes best after resting overnight to allow the flavors to meld. When ready to serve, remove from the fridge and let sit for a few minutes at room temperature to soften slightly. Avoid freezing, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?

Yes, you can use 2 tea bags in place of loose leaf tea. Steep them in the hot water for 20 minutes, then remove before soaking the ladyfingers.

Is it safe to use raw eggs in this tiramisu?

Traditional tiramisu uses raw eggs. To reduce risk, use fresh, pasteurized eggs or choose pasteurized mascarpone and egg products if preferred.

Earl Grey Tea Tiramisu Recipe

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★★★★★

4.6 from 62 reviews

• Author: Elara
• Total Time: 2 hours 20 minutes (including resting time)
• Yield: 6 servings 1x

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Description

This refreshing Earl Grey Tea Tiramisu offers a sophisticated twist on the classic Italian dessert by infusing delicate flavors of fragrant Earl Grey tea. Layers of mascarpone cream paired with lightly sweetened tea-soaked ladyfinger biscuits create a luscious, airy dessert perfect for tea lovers seeking a unique and elegant treat.

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Ingredients

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Tea Mixture

• 2 tsp loose leaf Earl Grey tea
• 160 ml water
• 2 tsp sugar

Mascarpone Cream

• 250 g mascarpone
• 2 eggs, separated
• 50 g sugar (divided: half for egg whites, half for yolks)

Assembly

• 100 g savoiardi (ladyfinger biscuits)

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Instructions

1. Prepare the Tea: Bring 160 ml of water to a boil and add the Earl Grey tea along with 2 teaspoons of sugar. Stir until sugar dissolves, then steep for 20 minutes to fully infuse the tea. Strain the mixture to remove tea leaves and set the sweetened tea aside to cool.
2. Separate Eggs and Beat Egg Whites: Separate the egg yolks and whites into two different bowls. Add half of the sugar (25 g) to the egg whites and whip until stiff, hard peaks form.
3. Beat Egg Yolks and Incorporate Mascarpone: Beat the egg yolks with the remaining sugar until the mixture becomes fluffy and pale in color. Gently fold in the mascarpone cheese until the mixture is smooth and homogeneous.
4. Combine Egg Whites and Cream Mixture: Carefully fold the beaten egg whites into the mascarpone and yolk mixture, preserving the airiness to create a light cream.
5. Layer the Dessert: Spread a thin layer of the mascarpone cream on the bottom of a casserole dish. Quickly dip the savoiardi biscuits into the cooled sweetened tea on both sides—ensure they are moistened but not soggy. Arrange a layer of soaked biscuits over the mascarpone cream.
6. Repeat Layers: Add another layer of mascarpone cream over the biscuit layer, then dip and layer a second round of ladyfinger biscuits in the tea. Top this with a final layer of mascarpone cream for a beautifully layered dessert.
7. Chill and Serve: Cover the assembled tiramisu with cling film and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld and texture set. Serve chilled, optionally garnished with a sprinkle of powdered Earl Grey tea or dried cornflower petals for a delicate presentation.

Notes

• Dip the ladyfinger biscuits quickly in the tea to prevent them from becoming overly soggy, which can cause the dessert to be too wet.
• Use very fresh eggs as they are consumed raw in this recipe; consider pasteurized eggs if concerned about food safety.
• The dessert improves in flavor and texture after resting overnight, allowing the tea and mascarpone layers to meld perfectly.
• For a decorative touch, sprinkle finely ground Earl Grey tea leaves or dried edible flowers like cornflower petals on top before serving.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: tiramisu, Earl Grey, tea dessert, mascarpone, Italian dessert, no bake, layered dessert, ladyfingers