Tea – Tiramisù! No, I’m not stumbling over my new recipe! It’ just my personal interpretation of an Italian classic! Dissecting the tiramisù, one of my Top Ten favourites, a spoonful of creamy and velvety happiness, I discovered that:
savoiardi biscuits + mascarpone cheese cream + bitter strong coffee = tiramisù.
Where can I make my changes? Not in the mascarpone cream, a classic, something perfect, not in the biscuits, not adding fresh fruit… well, the only thing left is the liquid to soak the savoiardi biscuits! Since I really love to dunk savoiardi into a cup of tea in winter, I decided to substitute the coffee with an excellent bergamot and jasmine Earl Grey black tea I bought in London some months ago. Here’s the recipe.
Earl Grey tea tiramisu
- 500 g mascarpone cheese
- 5 fresh eggs
- 5 tablespoons sugar
- 40 savoiardi, lady fingers
- 2 tablespoons loose black tea, Earl Grey
- 50 g dark chocolate 70%
- Bring to the boil 250 ml of water and infuse 2 tablespoons of loose tea leaves for 1 hour.
- Divide egg yolks and egg whites. Whisk the egg yolks with the sugar with a wooden spoon until they become white and fluffy. Dip your finger in the egg mixture and rub it between your thumb and index finger. It should feel perfectly smooth. Now add the mascarpone cheese and keep on stirring until it is all combined. Remove all the lumps.
- Beat the egg whites until they form firm peaks. Add the egg whites to the mascarpone mixture and fold them in. At the very end add 2 tablespoons of dark unsweetened tea to give a pleasant and aromatic aftertaste to the cream.
- Choose your favourite container for the tiramisu: a cup of tea for each guest or a large dish.
- Make layers of the mascarpone cream and the savoiardi, quickly dunked in the tea. Finish with the mascarpone cream.
- Decorate the tiramisu with some finely chopped dark chocolate.
More recipes for tiramisu on the blog