Description
Silky Earl Grey tiramisu weaves Italian classic dessert magic with fragrant tea-infused layers. Delicate mascarpone cream and espresso-soaked ladyfingers create an elegant symphony you’ll savor to the last delightful bite.
Ingredients
Scale
Main Ingredients:
- 26 ladyfingers
- 3 tablespoons loose leaf Earl Grey tea (or 9 Earl Grey tea bags)
- 1.25 cups (10 ounces or 284 grams) cold heavy cream
- 1 (8-ounce) container cold mascarpone
Liquid and Sweeteners:
- 1.5 cups (12 ounces or 340 grams) water
- 0.5 cup (3.5 ounces or 99 grams) granulated sugar
- 0.25 cup (1.75 ounces or 50 grams) granulated sugar
Flavor Enhancers and Additional Ingredients:
- 2 tablespoons pure vanilla paste or extract
- 4 large pasteurized egg yolks
- 1 pinch kosher salt
- 1 pinch kosher salt
Instructions
- Craft a robust Earl Grey tea concentrate by simmering tea leaves in boiling water for 10 minutes, allowing the flavors to steep deeply and develop a rich, aromatic profile.
- Strain the hot tea directly over granulated sugar in a heatproof vessel, whisking thoroughly to dissolve and integrate the sweetness while incorporating vanilla and a delicate touch of salt.
- Allow the tea concentrate to cool completely, enabling the flavors to meld and intensify.
- Whip heavy cream in a stand mixer until soft, billowy peaks emerge, creating a light and airy texture.
- Introduce mascarpone and vanilla to the whipped cream, blending smoothly until the mixture becomes uniform and luxurious.
- In a separate mixing bowl, vigorously beat egg yolks with sugar and salt, transforming the ingredients into a pale, voluminous cream that doubles in size.
- Gently fold the mascarpone whipped cream into the egg mixture in two stages, preserving the delicate airiness of the cream.
- Quickly dip each ladyfinger into the cooled tea concentrate, ensuring a brief but thorough coating without oversaturating.
- Carefully layer the tea-soaked ladyfingers in a single, even arrangement within an 8-inch square pan.
- Spread half of the mascarpone cream evenly across the first layer of ladyfingers, creating a smooth, luxurious surface.
- Repeat the layering process with remaining ladyfingers and cream, building a second elegant tier.
- Seal the tiramisu with plastic wrap and refrigerate for a minimum of 8 hours, allowing the flavors to harmonize and the dessert to set.
- Serve chilled, savoring the dessert within 3 days for optimal taste and texture.
Notes
- Steep Earl Grey tea slowly to extract maximum flavor, creating a rich, aromatic base that elevates the traditional tiramisu.
- Whisk egg yolks until they become pale and fluffy, which ensures a light, creamy texture in the final dessert.
- Allow the tiramisu to rest overnight, giving the ladyfingers time to absorb the tea concentrate and develop deep, complex flavors.
- Use room temperature ingredients to help achieve a smoother, more consistent mascarpone cream mixture.
- Gently fold whipped cream into the egg mixture to maintain the delicate airiness and prevent deflating the mixture.
- Refrigerate for at least 8 hours to allow flavors to meld and develop a luxurious, silky consistency.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Drinks
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 392
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 97 mg