Try these delightful Earl Grey Tiramisu. Tired of the classic tiramisu with coffee flavour? Try this amazing recipe with Earl Grey instead - we promise you will not regret it. Click here for full recipe.

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Ingredients
Instructions
Comments

Earl Grey Tiramisu

Cake & Cookie
Dessert & Sweets
Cake
European
Italian

Tired of the classic tiramisu with coffee flavour? Try this amazing recipe with Earl Grey instead - we promise you will not regret it.

2.5 hr

6 persons

Ingredients

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    Instructions

    • In a heatproof bowl, soak the gelatin in water for 5 min to bloom and then dissolve it using the double boiler method.

    • In a separate heatproof bowl, combine the egg yolks, dissolved gelatin and sugar.

    • Using the double boiler method, dissolve the mixture in a bowl and stir to mix evenly until it forms a thick custard.

    • In a mixing bowl, whip the Emborg Whipping Cream to stiff peaks and chill it.

    • Mix the Emborg Mascarpone with the thick custard gently using a spatula and then fold in the whipped cream little by little.

    • Pour the cream in a 15 cm square cake tin lined with cling wrap, just enough to cover the tin base.

    • Quickly dip half of the ladyfinger biscuit in the Earl Grey tea and arrange on top of the cream base.

    • Spread half of the cream over the first ladyfinger layer.

    • Dip and arrange the remaining ladyfingers. Spread the remaining cream on top.

    • Chill the cake for 2 hours. Dust the Earl Grey tea powder on top before serving.

    Adjust the recipe for other flavours by simply replacing the Earl Grey tea with green tea/green tea powder or coffee/cocoa powder. Opt for a springform cake tin for easy removal of the tiramisu from the cake tin and prepare all ingredients at room temperature for the best result.

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    emborg
    2.5 hr
    6 persons

    Earl Grey Tiramisu

    Tired of the classic tiramisu with coffee flavour? Try this amazing recipe with Earl Grey instead - we promise you will not regret it.
    Earl Grey Tiramisu - Emborg


    6 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. In a heatproof bowl, soak the gelatin in water for 5 min to bloom and then dissolve it using the double boiler method.

      • 2. In a separate heatproof bowl, combine the egg yolks, dissolved gelatin and sugar.

      • 3. Using the double boiler method, dissolve the mixture in a bowl and stir to mix evenly until it forms a thick custard.

      • 4. In a mixing bowl, whip the Emborg Whipping Cream to stiff peaks and chill it.

      • 5. Mix the Emborg Mascarpone with the thick custard gently using a spatula and then fold in the whipped cream little by little.

      • 6. Pour the cream in a 15 cm square cake tin lined with cling wrap, just enough to cover the tin base.

      • 7. Quickly dip half of the ladyfinger biscuit in the Earl Grey tea and arrange on top of the cream base.

      • 8. Spread half of the cream over the first ladyfinger layer.

      • 9. Dip and arrange the remaining ladyfingers. Spread the remaining cream on top.

      • 10. Chill the cake for 2 hours. Dust the Earl Grey tea powder on top before serving.