This vanilla Earl Grey tiramisu is a fragrant and elegant take on the traditional coffee-based dessert. The bold citrusy aroma of Earl Grey tea replaces espresso, pairing beautifully with a creamy mascarpone whipped filling and soft ladyfingers.
Prep Time: 5 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Total Time: 35 minutes (plus chilling)
Servings: 1 (8-inch square pan)
Ingredients
For the Earl Grey Tea Concentrate
- 1½ cups (12 oz / 340 g) water
- 3 Tbsp loose-leaf Earl Grey tea or 9 Earl Grey tea bags
- ¼ cup (1.75 oz / 50 g) granulated sugar
- 1 Tbsp pure vanilla paste or extract
- Pinch of kosher salt
For the Mascarpone Whipped Cream
- 1¼ cups (10 oz / 284 g) cold heavy cream
- 1 (8 oz) container cold mascarpone
- 1 Tbsp pure vanilla paste or extract
- 4 large pasteurized egg yolks
- ½ cup (3.5 oz / 99 g) granulated sugar
- Pinch of kosher salt
For Assembly
- 26 ladyfingers (around 7.65 oz / 217 g)
Instructions
1. Make the Earl Grey Tea Concentrate
In a medium saucepan, bring water to a boil over high heat. Add the tea and reduce heat to medium-low. Simmer for 10 minutes. Meanwhile, place the sugar in a medium heatproof bowl. Taste the tea—it should be very strong and slightly bitter. Simmer for 5 more minutes if needed. Strain the tea into the bowl with the sugar using a fine-mesh sieve. Press out extra liquid and discard the tea. Whisk in the sugar until dissolved, then stir in vanilla and salt. Set aside to cool.
2. Make the Mascarpone Whipped Cream
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until soft peaks form, 1–2 minutes. Turn off the mixer and add mascarpone and vanilla. Scrape down the sides, then beat on medium speed until combined, about 30 seconds. Transfer to a bowl. Without cleaning the mixer bowl, beat the egg yolks, sugar, and salt on medium-high speed until light and fluffy, about 5 minutes. Fold in half of the whipped cream mixture until mostly combined, then fold in the rest just until incorporated.
Notes
A standard 8-inch square pan is perfect for this recipe, though a slightly smaller 8×6-inch dish also works well. For the best flavor, use high-quality loose-leaf Earl Grey tea and pure vanilla paste. This recipe is intentionally light on sweetness. Adjust sugar to your taste if you prefer a sweeter dessert. Use pasteurized eggs to ensure food safety, as the yolks remain uncooked.
Print
Earl Grey Tiramisu
- Prep Time: 5 minutes
- Cook Time: 30 minutes Chill Time: 8 hours
- Total Time: 35 minutes (plus chilling)
- Yield: 1 (8-inch square pan) 1x
Description
This vanilla Earl Grey tiramisu is a fragrant and elegant take on the traditional coffee-based dessert. The bold citrusy aroma of Earl Grey tea replaces espresso, pairing beautifully with a creamy mascarpone whipped filling and soft ladyfingers.
Ingredients
For the Earl Grey Tea Concentrate
-
1½ cups (12 oz / 340 g) water
-
3 Tbsp loose-leaf Earl Grey tea or 9 Earl Grey tea bags
-
¼ cup (1.75 oz / 50 g) granulated sugar
-
1 Tbsp pure vanilla paste or extract
-
Pinch of kosher salt
For the Mascarpone Whipped Cream
-
1¼ cups (10 oz / 284 g) cold heavy cream
-
1 (8 oz) container cold mascarpone
-
1 Tbsp pure vanilla paste or extract
-
4 large pasteurized egg yolks
-
½ cup (3.5 oz / 99 g) granulated sugar
-
Pinch of kosher salt
For Assembly
-
26 ladyfingers (around 7.65 oz / 217 g)
Instructions
Make the Earl Grey Tea Concentrate
In a medium saucepan, bring water to a boil over high heat. Add tea and reduce heat to medium-low. Simmer for 10 minutes. Place the sugar in a medium heatproof bowl. Taste the concentrate—it should be very strong and slightly bitter. Simmer for an additional 5 minutes if needed. Strain the tea through a fine-mesh sieve into the bowl with the sugar. Press out any excess liquid from the leaves or bags, then discard them. Whisk in the sugar to dissolve. Add vanilla and salt. Set aside to cool.
Make the Mascarpone Whipped Cream
In a stand mixer fitted with the whisk, whip the cream on medium-high speed until soft peaks form (1–2 minutes). Turn off the mixer and add mascarpone and vanilla. Scrape down the bowl, then whisk on medium speed until just combined (about 30 seconds). Transfer to a separate bowl. In the same mixer bowl (no need to clean it), beat egg yolks, sugar, and salt on medium-high speed until light, fluffy, and doubled in volume (about 5 minutes). Gently fold in half the whipped cream, then the remaining half until just combined. The mixture should be light and airy.
Assemble the Tiramisu
Dip each ladyfinger into the Earl Grey concentrate, coating all sides quickly (don’t soak). Arrange 13 dipped ladyfingers in a single layer in an 8-inch square pan. Spread half of the mascarpone whipped cream (about 12 oz / 340 g) over the ladyfingers in an even layer. Repeat with the remaining dipped ladyfingers and mascarpone whipped cream to form two full layers.
Chill and Serve
Loosely cover the tiramisu with plastic wrap. Chill in the refrigerator for at least 8 hours, preferably overnight. Serve chilled. The tiramisu will keep for up to 3 days when covered or stored in an airtight container in the refrigerator.
Notes
A standard 8-inch square pan is perfect for this recipe, though a slightly smaller 8×6-inch dish also works well. For the best flavor, use high-quality loose-leaf Earl Grey tea and pure vanilla paste. This recipe is intentionally light on sweetness. Adjust sugar to your taste if you prefer a sweeter dessert. Use pasteurized eggs to ensure food safety, as the yolks remain uncooked.