Earl Grey Tiramisu With Lemon Mascarpone Cream

This is an earl grey dessert of the heavens! This Earl Grey Tiramisu with Lemon Mascarpone Cream cuts like butter. It's so soft without being soggy, and is a great dessert for when you need to satisfy that sweet tooth with a dessert that's not overly sweet!

The lady fingers get soaked in a concentrated early grey tea with a splash of floral gin. Feel free to omit the alcohol completely, however.

The lady fingers then get layered with a bright and lightly sweet lemon mascarpone cream filled with lemon zest and lemon juice.

Want to get extra fancy? Add a layer of lemon curd (my homemade version is the easiest of all time!) in the center for extra brightness and lemon flavor!

A classic tiramisu is one of my favorite desserts! I love to put a little spin on this dish, as the flavor profiles are truly endless and so versatile.

Try my Cherry Almond Tiramisu or Pumpkin Chai Tiramisu for more fun flavors!

• Lady fingers. You can find these most grocery stores in the Italian section!
• Earl grey tea. I used Twinnings for this recipe, as I feel that the lemon-y bergamot really comes through in that brand. I think these are the best earl grey tea bags.
• Gin. Use the most floral gin you can find - I used Tomcat. You can also fully omit the gin and replace the amount with tea.
• Mascarpone. I like to use Bel Gioioso brand - it's nice and thick which allows for a very fluffy cream.
• Egg yolks. Two cold yolks.
• Sugar. Granulated sugar for both the tea mixture and lemon mascarpone cream.
• Heavy whipping cream. Provides the fluffiness to lemon cream.

STEP 1: Add the sugar, water, and tea bag(s) to a small saucepan over medium heat and stir until the sugar has dissolved and the mixture is hot.

Cool completely, then squeeze out the tea bags and stir in the gin, if using.

STEP 2: In a bowl, rub together the lemon zest and sugar to release all of the oils.

Then, make the lemon cream by adding the mascarpone, lemon sugar, lemon juice, egg yolks, heavy cream and vanilla to a stand mixer and beating on high speed for two minutes until fluffy.

STEP 3: Gather the loaf pan, lady fingers, tea mixture, and lemon cream and prepare the assembly line.

Start by dipping the lady fingers in the tea mixture. Dip one, roll it, then place it in the bottom of a standard loaf pan.

Repeat until the bottom of the pan is covered. You will be able to fit 6-7 lady fingers per layer.

STEP 4: Add half of the lemon cream and spread it evenly over the lady fingers to meet the sides. Repeat with the lady fingers and lemon mascarpone cream, spreading the cream as evenly as possible on the top layer.

STEP 5: Cover the tiramisu with cling wrap and refrigerate for at least 6 hours or overnight. Before serving, dust the top with powdered sugar.

Hot tip! Use a stencil when adding the powdered sugar for a decorative effect.

Store the tiramisu covered in the fridge for three days. This dish should not be frozen.

In the United States, eggs are pasteurized, making them safe to eat raw. However, if you'd like to "cook" the yolks, add the sugar and egg yolks to a bowl over a Bain Marie on medium heat and whisk for about 5-7 minutes until thickened and hot to the touch.

• Cherry Almond Tiramisu
• Pumpkin Chai Tiramisu
• Chocolate Caramel Marshmallow Bars
• Raspberry Brigadeiros

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