Ingredients
Scale
- 1 cup strong brewed Earl Grey tea
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup sugar
- Savoiardi biscuits (ladyfingers), quantity as needed
- Cocoa powder, for dusting
- 1 teaspoon lemon zest, freshly grated
Instructions
- Start by brewing 1 cup of strong Earl Grey tea. Use boiling water and steep the tea bags (or loose leaf) for about 10 minutes to ensure robust flavor. Once done, let it cool completely before using.
- In a large mixing bowl, combine 1 cup of heavy cream and ½ cup of sugar. Using an electric mixer on medium speed, whip until soft peaks form—this usually takes about 3-5 minutes.
- In another bowl, add 1 cup of mascarpone cheese and pour in your cooled Earl Grey tea along with some lemon zest (about 1 teaspoon). Gently fold these together until well blended and smooth.
- Carefully fold half of your whipped cream into the mascarpone mixture to lighten it up. Once combined, gently fold in the remaining whipped cream until no streaks remain.
- Take your savoiardi biscuits and quickly dip each one into the cooled tea (don’t soak them). Lay them side by side in a rectangular dish. Spread half of your creamy mixture over them evenly. Repeat with another layer of dipped biscuits and top with the remaining cream mixture.
- Cover your assembled tiramisu with plastic wrap and refrigerate for at least four hours (or overnight if possible). When ready to serve, dust generously with cocoa powder using a fine mesh sieve for that professional touch.
Notes
Store leftovers in an airtight container.
Reheat gently in the refrigerator.
Serve with a dusting of cocoa.
Use fresh Earl Grey for flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Chill
Nutrition
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg