Earl Grey tiramisu is a wonderfully unexpected fall dessert, with plenty of floral and citrusy flavor.
Instructions
1
Make the mascarpone mixture
2
In a large bowl, beat the egg yolks and sugar until they turn pale yellow in color, three to four minutes. Add the softened mascarpone cheese and beat the mixture until it's smooth and creamy, two to three minutes. Editor’s Tip: It’s important to beat the egg yolks and sugar for a long time or else your mixture will be gritty and sandy.
3
Grind the tea leaves
4
In a spice grinder or mortar and pestle, grind the Earl Grey tea leaves from one tea bag into a fine powder.
5
Whip up the Earl Grey cream
6
In a separate large bowl, beat together the heavy whipping cream, sugar, vanilla extract and ground Earl Grey tea powder until medium peaks form, four to five minutes. Gently fold the whipped cream into the mascarpone mixture just until they're combined. Set it aside.
7
Steep the tea bags
8
In a shallow bowl, combine the Earl Grey tea bags, sugar and hot water, and whisk until the sugar is dissolved. Let the tea bags steep for two minutes.
9
Build the tiramisu
10
Place nine ladyfinger halves, round side up, in an 8-inch square baking dish in a single layer. Using a pastry brush, brush the Earl Grey tea mixture over the ladyfingers, soaking them well without oversaturating them. Spread one-third of the mascarpone cream on top of the ladyfingers in an even layer. Repeat this process twice with a second layer of soaked ladyfingers and mascarpone cream. Editor’s Tip: The ladyfingers will disintegrate if you oversaturate them with the tea mixture.
11
Chill the tiramisu
12
Cover the Earl Grey tiramisu with storage wrap and chill it in the refrigerator for at least four hours or, ideally, overnight. If desired, sprinkle the top with additional loose-leaf Earl Grey tea or candied lemon slices just before serving.
