Introduction

This Earl Grey Tiramisu offers a delightful twist on the classic Italian dessert by infusing it with fragrant tea and a hint of floral liqueur. Creamy mascarpone blended with lemon zest brightens each bite, making it a sophisticated treat perfect for any occasion.

A close-up of a dessert slice held on a silver spoon inside a transparent glass dish, showing three visible layers of light brown cake soaked with a syrupy texture, each separated by creamy white frosting that looks soft and fluffy. The top layer is also covered with the same creamy frosting. The background shows the rest of the dessert in the glass dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons granulated sugar (25g)
1½ cups water
3 Earl Grey tea bags
1-2 ounces gin or elderflower liqueur (very floral is best)
15-20 ladyfingers
8 oz mascarpone (cold)
⅓ cup granulated sugar (67g)
2 tablespoons lemon zest
2 tablespoons lemon juice (freshly squeezed)
2 large egg yolks (cold)
½ cup heavy whipping cream (cold)
1 teaspoon vanilla paste or extract
Powdered sugar (for dusting)

Instructions

Step 1: In a small pan over medium heat, combine the water, 2 tablespoons of granulated sugar, and the Earl Grey tea bags. Stir until the sugar is fully dissolved. Remove from heat and transfer the mixture to a bowl to cool.
Step 2: Once cooled, squeeze out the tea bags into the bowl, then add the gin or elderflower liqueur and stir to combine.
Step 3: Rub the lemon zest and ⅓ cup granulated sugar together with your fingertips until fragrant to release the lemon oils.
Step 4: In the bowl of a stand mixer with a paddle attachment (or using a hand mixer), combine the mascarpone, lemon sugar mixture, lemon juice, egg yolks, heavy cream, and vanilla. Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
Step 5: To assemble, quickly dip 6 to 8 ladyfingers one at a time into the tea mixture, then line them in the bottom of a loaf pan.
Step 6: Spread half of the mascarpone mixture evenly over the ladyfingers, making sure to cover the sides of the pan as well.
Step 7: Repeat the process with the remaining ladyfingers and mascarpone mixture, spreading evenly on top.
Step 8: Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours to allow flavors to meld and the dessert to set.
Step 9: Before serving, dust the top with powdered sugar. For a decorative touch, use a patterned stencil if available.

Tips & Variations

Use very floral gin or elderflower liqueur to enhance the aromatic profile of the dessert.
For a non-alcoholic version, substitute the gin or liqueur with an equal amount of brewed Earl Grey tea or floral syrup.
Incorporate a hint of orange zest along with lemon for additional citrus complexity.
Ensure mascarpone and egg yolks are cold for better whipping results and a more stable cream.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. To reheat, allow to come to room temperature slightly, but avoid warming it in the microwave to preserve texture and flavor.

How to Serve

A close-up view of a three-layer slice of creamy cake held by a silver spoon inside a clear glass dish. Each layer of the cake has a light beige, soft and spongy texture with smooth, thick white cream filling between layers and covering the top. The cake shows sponge edges slightly soaked, giving a moist look, with a fluffy and airy cream that appears rich and smooth. The background has a white marbled texture that adds a clean and bright feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different tea instead of Earl Grey?

Yes, you can experiment with other black teas or even green teas, but Earl Grey’s distinctive bergamot flavor is what makes this tiramisu special.

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

The egg yolks are typically used raw in traditional tiramisu. If concerned, use pasteurized eggs or opt for an egg-free mascarpone cream alternative.