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

Method:

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.

Tips:

• 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.