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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
