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This Tiramisu Earl Gray is a modern turn in an Italian classic. Mascarpone’s creamy filling is in layers with a lady with the fingers that immerse themselves in a sweetened Earl Gray tea, giving this tiramisu a delicious British flavor.
In case you are new here, I love * Tiramisu. And I have done all kinds of tiramisu, starting with my classic Tiramisu, Limoncello Tiramisu, Chai Tiramisu, Matcha Tiramisu and now we are talking about Earl Gray we are going to enter!
How to make Earl Gray Tiramisu
- Make the gray count. Add the tea bags to a bowl. Pour the hot water and then let it turn on. Add the sugar and milk and mix. This will be our Earl Gray tea to wet.
- Make the tiramisu filling. Beat the mascarpone cream, eggs, rum, thick cream and vanilla until it is soft and bulky. I like to do this for about three minutes.
- Place the ladies with the filling. Dip the lady’s fingers in Earl Gray tea. And then transfer them to your baking source. Cover with half the filling and extend it in a uniform layer. Add the second layer of bathed lady fingers. Pour the remaining filling and extend it evenly.
4. Cool in the refrigerator. I like to relax it in the refrigerator for at least four hours. This helps marry all flavors together.
5. Dust in cocoa powder. And serve. Yum!
Recipe Council
The best Mascarpone brands: I don’t like Whole Foods 365; Please do not use it. It will come out thin and aqueous. I love the private label brand of Vermont Creamery, Belgiosio and Trader Joe. They are all great.
More dessert recipes to make
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Earl Gray Tea Concentrate:
To concentrate Gray Earl tea:
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In a heat -resistant bowl or jug, combine hot water and Earl Gray tea bags. Let pass for 5 to 7 minutes. We want a strong Earl Gray tea! Press the excess tea of the tea and discard bags. Mix the thick cream and sugar.
To make the mascarpone filling:
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In the standing blender with the accessory of the whisk (or in a medium bowl with a hand mixer), combine the mascarpone, the sugar, the egg yolks, the bourbon, the gray count tea, the thick cream and the salt. Beat for two or three minutes, until they are light and fluffy. You will know that the mixture is ready when it reaches soft peaks, it should fall again on itself.
To assemble the tiramisu:
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Extend some tablespoons of the mascarpone filled at the bottom of a 2 -quarter baking source. Dip between 6 and 7 fingers Lady, one by one, in Earl Gray tea, organizing them next to each other. If there is a gap between the fingers of the lady and the source to bake, place some in the opposite direction. Extend approximately 1/2 cup of mascarpone filling on Lady fingers. Repeat the layers with the remaining two layers.
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Alise the upper layer of the mascarpone filling until they are well and pairs. Cover the tiramisu and transfer the refrigerator to cool for at least 2 hours (or up to 1 day). Just before serving, the upper part dusts, using a sieve (this helps avoid groups) with cocoa powder.
Service: 6gram | Calories: 640Kcal | Carbohydrates: 54gram | Protein: 11gram | Fat: 43gram | Saturated fat: 26gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 3gram | Cholesterol: 186mg | Sodium: 113mg | Potassium: 81mg | Fiber: 1gram | Sugar: 25gram | Vitamin A: 1478IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 2mg
Nutritional information is automatically calculated, so it should only be used as an approach.
