Earl Grey Tiramisu Recipe

Introduction

Earl Grey Tiramisu offers a delightful twist on the classic Italian dessert by infusing the rich flavors of Earl Grey tea. This elegant treat combines creamy mascarpone with a bold tea concentrate for a sophisticated and comforting dessert.

Ingredients

• 1 ½ cups (12 ounces or 340 grams) water
• 3 Tablespoons loose leaf Earl Grey tea (preferred) OR 9 Earl Grey tea bags
• ¼ cup (1.75 ounces or 50 grams) granulated sugar
• 1 Tablespoon pure vanilla paste (preferred) OR extract
• pinch of kosher salt
• 1 ¼ cups (10 ounces or 284 grams) cold heavy cream
• 1 (8-ounce) container cold mascarpone
• 1 Tablespoon pure vanilla paste (preferred) OR extract
• 4 large pasteurized egg yolks
• ½ cup (3.5 ounces or 99 grams) granulated sugar
• pinch of kosher salt
• 26 (around 7.65 ounces or 217 grams) ladyfingers

Instructions

1. Step 1: Make the Earl Grey tea concentrate by bringing the water to a boil in a medium saucepan. Add the Earl Grey tea and reduce heat to medium-low. Simmer for 10 minutes, then taste and simmer another 5 minutes if needed for a strong flavor. Strain the concentrate through a fine-mesh sieve into a bowl with the sugar, pressing gently to extract flavor. Whisk to dissolve sugar, then add vanilla and salt. Set aside to cool.
2. Step 2: Make the mascarpone whipped cream. Whisk cold heavy cream in a stand mixer on medium-high speed until soft peaks form, about 1–2 minutes. Add mascarpone and vanilla paste all at once, then whisk on medium speed until combined, about 30 seconds. Transfer to a bowl.
3. Step 3: In the same mixer bowl, beat the egg yolks, sugar, and pinch of salt on medium-high speed until light, fluffy, and doubled in volume, approximately 5 minutes. Fold half of the whipped cream into the egg yolk mixture gently with a spatula, then fold in the remaining whipped cream until just combined for a light, fluffy texture.
4. Step 4: Assemble the tiramisu by quickly dipping each ladyfinger into the tea concentrate, coating it evenly, then arranging them in a single layer in an 8-inch square pan. Use about half the ladyfingers for this layer.
5. Step 5: Spread half of the mascarpone whipped cream evenly over the dipped ladyfingers. Repeat the dipping and layering process with the remaining ladyfingers and mascarpone cream to create two more layers.
6. Step 6: Cover the tiramisu loosely with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to develop and the dessert to set properly.
7. Step 7: Serve chilled. Store any leftovers tightly covered in plastic wrap or in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

• For best flavor, use loose leaf Earl Grey tea instead of tea bags for a richer concentrate.
• Ensure the heavy cream and mascarpone are very cold to achieve a fluffy whipped cream.
• For a non-alcoholic version, avoid adding any spirits like traditional tiramisu recipes sometimes use.
• Try dusting the top with finely grated dark chocolate or a light sprinkle of cinnamon before serving for an extra touch.

Storage

Store Earl Grey Tiramisu in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. For best texture and flavor, serve chilled straight from the fridge. Refrain from freezing as it may affect the cream’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best made at least 8 hours or overnight ahead to allow the flavors to meld and the dessert to set perfectly.

Is it safe to use raw egg yolks in this recipe?

This recipe calls for pasteurized egg yolks to reduce the risk of foodborne illness. Always use pasteurized eggs when preparing dishes with raw eggs.

Earl Grey Tiramisu Recipe

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This Earl Grey Tiramisu is a sophisticated twist on the classic Italian dessert, infused with the fragrant and floral notes of Earl Grey tea. Layers of delicate ladyfingers soaked in a robust Earl Grey tea concentrate are combined with a light, fluffy mascarpone whipped cream enhanced with vanilla and egg yolks. Chilled overnight, this elegant dessert offers a perfect balance of creamy texture and aromatic tea-infused flavor, ideal for tea lovers seeking a refined treat.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Earl Grey Tea Concentrate

• 1 ½ cups (12 ounces or 340 grams) water
• 3 Tablespoons loose leaf Earl Grey tea (preferred) OR 9 Earl Grey tea bags
• ¼ cup (1.75 ounces or 50 grams) granulated sugar
• 1 Tablespoon pure vanilla paste (preferred) OR extract
• Pinch of kosher salt

Mascarpone Whipped Cream

• 1 ¼ cups (10 ounces or 284 grams) cold heavy cream
• 1 (8-ounce) container cold mascarpone
• 1 Tablespoon pure vanilla paste (preferred) OR extract
• 4 large pasteurized egg yolks
• ½ cup (3.5 ounces or 99 grams) granulated sugar
• Pinch of kosher salt

Assembly

• 26 ladyfingers (around 7.65 ounces or 217 grams)

Instructions

1. Make the Earl Grey tea concentrate: Bring the water to a boil in a heavy-bottomed, medium saucepan over high heat. Add the Earl Grey tea and immediately reduce the heat to medium-low. Simmer for 10 minutes, then taste. If the flavor isn’t strong and slightly bitter, simmer for another 5 minutes. Strain the concentrate through a fine-mesh sieve into a bowl containing the sugar, pressing gently on the tea to extract flavor. Whisk well to dissolve the sugar, then whisk in the vanilla and a pinch of kosher salt. Set aside to cool on a wire rack.
2. Prepare the mascarpone whipped cream: Using a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on medium-high speed until soft peaks form, about 1 to 2 minutes. Add the mascarpone and vanilla all at once, scrape down the bowl, and whisk on medium speed until fully combined, about 30 seconds. Transfer this mixture to a separate bowl.
3. Whisk the egg yolks and sugar: Without cleaning the mixer bowl, combine the egg yolks, sugar, and a pinch of salt. Beat on medium-high speed until light, fluffy, and doubled in volume, approximately 5 minutes. Gently fold half of the mascarpone whipped cream into this egg mixture with a rubber spatula, then fold in the remaining whipped cream until just combined, creating a light, fluffy cream.
4. Assemble the tiramisu: Quickly dip each ladyfinger one at a time into the Earl Grey tea concentrate, coating thoroughly but not soaking excessively to avoid sogginess. Arrange a single layer of soaked ladyfingers at the bottom of an 8-inch square pan, adjusting by slicing if necessary. Spread half of the mascarpone cream evenly over the ladyfingers with an offset spatula. Repeat the process with the remaining ladyfingers and mascarpone cream to create two more layers, finishing with a layer of cream.
5. Chill the tiramisu: Loosely cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and for the dessert to firm up.
6. Serve and store: Serve the tiramisu chilled. Store leftovers tightly covered in plastic wrap or in an airtight container in the refrigerator for up to 3 days.

Notes

• Use pasteurized egg yolks for food safety, especially if serving to vulnerable groups.
• Adjust steeping time of the Earl Grey tea concentrate to achieve preferred tea strength, keeping in mind that it should be quite robust.
• Ladyfingers should be dipped quickly to avoid becoming overly soggy and falling apart.
• This dessert benefits from resting overnight to enhance the flavors.
• Ensure heavy cream and mascarpone are cold for best whipping results.
• Vanilla paste provides a richer flavor than extract and is preferred if available.

Keywords: Earl Grey tiramisu, tea-flavored tiramisu, mascarpone dessert, no-bake tiramisu, tea-infused dessert