Earl Grey Tiramisu (Printer-Friendly)

Creamy mascarpone layers infused with aromatic Earl Grey tea, stacked between cocoa-dusted ladyfingers for an elegant Italian dessert experience.

# What You'll Need:

→ Tea Infusion

01 - 2 1/4 cups water
02 - 4 Earl Grey tea bags
03 - 2 tablespoons honey

→ Cream Mixture

04 - 4 large egg yolks
05 - 1/2 cup granulated sugar
06 - 14 oz mascarpone cheese, cold
07 - 1 cup heavy cream, cold

→ Assembly

08 - 7 oz ladyfinger biscuits (savoiardi)
09 - 2 tablespoons cocoa powder (for dusting)
10 - Zest of 1 lemon (optional, for garnish)

# How to Make It:

01 - Bring 2 1/4 cups water to a boil. Steep Earl Grey tea bags for 5 minutes to extract full bergamot flavor. Remove tea bags and stir in honey until dissolved. Allow infusion to cool completely to room temperature before using.
02 - Set up a double boiler with a heatproof bowl over simmering water. Whisk egg yolks and granulated sugar together constantly for 3-4 minutes until the mixture becomes pale, thickened, and doubled in volume. Remove from heat immediately.
03 - Add cold mascarpone cheese to the warmed egg yolk mixture. Whisk vigorously until completely smooth and no lumps remain. Set aside while preparing the whipped cream.
04 - In a chilled separate bowl, beat cold heavy cream with electric mixer or whisk until stiff peaks form. The cream should hold its shape when the whisk is lifted.
05 - Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Add remaining whipped cream and fold with a spatula using circular motions until fully incorporated and fluffy. Do not overmix.
06 - Working quickly, dip each ladyfinger into the cooled Earl Grey tea for just 1-2 seconds per side—do not soak or they will become soggy. Arrange dipped ladyfingers in a single layer at the bottom of an 8-inch square dish.
07 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers using an offset spatula. Ensure complete coverage to the edges of the dish.
08 - Repeat the dipping process with remaining ladyfingers and arrange them over the first cream layer. Press down gently to ensure even layers.
09 - Spread the remaining mascarpone cream over the second layer of ladyfingers. Smooth the top surface with a spatula for an even finish.
10 - Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, though overnight chilling produces the best texture and flavor integration.
11 - Remove tiramisu from refrigerator just before serving. Dust the top generously with cocoa powder using a fine sieve. Garnish with fresh lemon zest if desired. Cut into squares and serve chilled.

# Expert Advice:

01 -
  • The Earl Grey cuts through the cream with this sophisticated aromatic brightness that keeps you coming back for another bite
  • It looks stunning on the table but secretly comes together with barely any actual cooking
  • The flavors deepen overnight making it the ultimate make ahead dessert for dinner parties
02 -
  • Over soaked ladyfingers turn this elegant dessert into a soggy mess so trust me on the quick dip method
  • The mascarpone will curdle if you add it while the yolks are still warm so patience during cooling is non negotiable
  • This dessert really does need those full 4 hours to set properly or the layers will slide when you try to serve it
03 -
  • Use a shallow dish with more surface area rather than a deep one so you get maximum creamy layers in each bite
  • If your ladyfingers seem especially soft reduce the dipping time to literally one second per side

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