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Earl Grey Tiramisu

Saura Kline
Earl Grey soaked lady fingers with a mascarpone mousse filling
Servings 10


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


  • 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!