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Earl Grey Tiramisu

I like to create recipes that are unique. Some unusual twist on an otherwise popular dessert. There is an endless amount of tiramisu recipes out there and I have no doubt that most are very good. I wanted to do something different with mine, and really when I say mine, I mean my mascarpone filling. Because in my opinion, tiramisu comes down to the soaked lady fingers and that light-as-air mascarpone mousse.
 
I’m not a coffee person, nor a tea person. I’m a caffeine person. I don’t discriminate how that caffeine gets in my body but I promise you each morning I have no more and no less that 1 cup of coffee, tea, or a caffeine based pre-workout. I’m not trying to hide it, but I won’t start my day without something. That being said- I love alllllll the tea flavors out there! I can tell you right now any of them would pair well with mascarpone, so don’t feel obligated to only use earl grey tea for this recipe.
 
This dessert needs to be made at least one day prior to serving, and will stay good for a week in the fridge!
 

 

Earl Grey Tiramisu
Yield 1 deep 8×12-inch baking pan (9×13-inch would work too)
 
Lady Fingers
Eggs 3
White 1
Sugar ½ cup
Flour 1 cup
Vanilla 1 tsp
 
Mascarpone Filling
Yolks 4
Sugar 1/3 cup
Milk ½ cup
Mascarpone 2 cups
Cream 1 cup
 
Earl Grey Syrup
Earl Grey Tea Packets 8
Water 2 cups
Sugar ¼ cup
Cream ¼ cup
 
Cocoa powder for dusting
 
Directions:
 
First begin with the lady fingers. Preheat oven to 350 degrees F.
 
In a mixing bowl fitted with a whisk attachment, whip eggs and white and vanilla on medium high speed. Slowly pour in sugar. Turn on high speed until eggs have doubled in size looks pale. About 5-10 minutes.
 
Take bowl off the mixer and fold in the flour, ¼ cup at a time. Be careful to not deflate the eggs too much.
 
Scoop batter into a piping bag and pipe out batter onto a cookie sheet with parchment paper. Shapes don’t matter too much here, so don’t worry about making these look too pretty.
 
Bake lady fingers for 15 minutes or until slightly golden brown on edges.
 
To make the syrup, put water in a small sauce pot. Add sugar, and tea bags. Heat on medium high heat. Once water comes to a boil, turn off heat and let tea bags steep for 5 minutes.
 
Discard tea bags and stir in cream.
 
To make mascarpone mousse heat yolks, sugar, and milk over a double boiler. Cook until mixture has doubled in size and is pale and frothy. Pour egg mixture over mascarpone and let it sit for 1 minute to soften the mascarpone. Then whisk until thoroughly combined.
 
Whip cream to stiff peaks and fold into mascarpone mixture.
 
Now to assemble, dunk each lady fingers into earl grey syrup, then into pan.
 
Complete the layer, then pour 1/3 of the mascarpone mousse over top and spread it out with a spatula.
 
Repeat 2 more times to have a total of 3 layers.
 
Dust the top with sifted cocoa powder.
 
This dish tastes best if served the day after assembly!
 
Enjoy!

 

Earl Grey Tiramisu

Earl Grey soaked lady fingers with a mascarpone mousse filling
Servings: 10
Author: Saura Madani

Ingredients

Lady Fingers

  • 3 eggs
  • 1 egg white
  • 1/2 cup sugar
  • 1 cup flour
  • 1 tsp vanilla

Mascarpone Filling

  • 4 yolks
  • 1/3 cup sugar
  • 1/2 cup milk
  • 2 cup mascarpone
  • 1 cup cream

Earl Grey Syrup

  • 8 Earl Grey tea packets
  • 2 cups water
  • 1/4 cup cup
  • 1/4 cup cream
  • cocoa powder for dusting

Instructions

  • First begin with the lady fingers. Preheat oven to 350 degrees F.
  • In a mixing bowl fitted with a whisk attachment, whip eggs and white and vanilla on medium high speed. Slowly pour in sugar. Turn on high speed until eggs have doubled in size looks pale. About 5-10 minutes.
  • Take bowl off the mixer and fold in the flour, ¼ cup at a time. Be careful to not deflate the eggs too much.
  • Scoop batter into a piping bag and pipe out batter onto a cookie sheet with parchment paper. Shapes don’t matter too much here, so don’t worry about making these look too pretty.
  • Bake lady fingers for 15 minutes or until slightly golden brown on edges.
  • To make the syrup, put water in a small sauce pot. Add sugar, and tea bags. Heat on medium high heat. Once water comes to a boil, turn off heat and let tea bags steep for 5 minutes.
  • Discard tea bags and stir in cream.
  • To make mascarpone mousse heat yolks, sugar, and milk over a double boiler. Cook until mixture has doubled in size and is pale and frothy. Pour egg mixture over mascarpone and let it sit for 1 minute to soften the mascarpone. Then whisk until thoroughly combined.
  • Whip cream to stiff peaks and fold into mascarpone mixture.
  • Now to assemble, dunk each lady fingers into earl grey syrup, then into pan.
  • Complete the layer, then pour 1/3 of the mascarpone mousse over top and spread it out with a spatula.
  • Repeat 2 more times to have a total of 3 layers.
  • Dust the top with sifted cocoa powder.
  • This dish tastes best if served the day after assembly!
    Enjoy!

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