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.
2.5 hr
Instructions
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In a heatproof bowl, soak the gelatin in water for 5 min to bloom and then dissolve it using the double boiler method.
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In a separate heatproof bowl, combine the egg yolks, dissolved gelatin and sugar.
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Using the double boiler method, dissolve the mixture in a bowl and stir to mix evenly until it forms a thick custard.
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In a mixing bowl, whip the Emborg Whipping Cream to stiff peaks and chill it.
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Mix the Emborg Mascarpone with the thick custard gently using a spatula and then fold in the whipped cream little by little.
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Pour the cream in a 15 cm square cake tin lined with cling wrap, just enough to cover the tin base.
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Quickly dip half of the ladyfinger biscuit in the Earl Grey tea and arrange on top of the cream base.
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Spread half of the cream over the first ladyfinger layer.
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Dip and arrange the remaining ladyfingers. Spread the remaining cream on top.
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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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