Earl Grey Matcha Tiramisu
Fragrant earl grey meets earthy matcha in this creamy tea-forward tiramisu
Servings: 8
Ingredients
Earl Grey Tiramisu
- 1 1/4 cup heavy cream
- 1 tbsp earl grey tea leaves or 3 tea bags
- 2 egg yolks
- 5 tbsp granulated white sugar
- 2 tsp vanilla extract
- 8 oz mascarpone cheese room temperature
- 18-24 ladyfingers
- 6 oz hot water
- 1-2 tbsp matcha powder
Matcha Whipped Cream
- 8 oz heavy cream
- 1 tbsp granulated white sugar
- 1 tsp matcha sifted
Instructions
Prepare Earl Grey Mascarpone Cream
- Add 1/2 cup of the heavy cream and the earl grey tea leaves to a pot over low heat, turning off the heat once it starts simmering around roughly 5 minutes. If using tea leaves, strain it, then set it aside.
- Combine the egg yolks and sugar over a double boiler in another pot and whisk vigorously until the cream turns pale yellow and thickens slightly. Remove from heat and pour it into a larger bowl.
- While the custard is still warm, add the mascarpone cheese. Use a handheld electric mixer to whisk it in until combined. Add the earl grey cream into this mixture, remaining heavy cream, and vanilla extract. Continue whisking until everything is incorporated. (Note: Because the earl grey cream was heated, it won't whip up regularly like heavy cream does as usual. It should be a thinner consistency)!
Assemble the Tiramisu
- Prepare an 8x8 square pan or container lined with parchment paper. Sift the matcha powder and add hot, but not boiling water. Froth or whisk the matcha powder until no clumps remain. Dip the ladyfingers into the matcha and line them in the pan.
- Add a layer of the earl grey cream and spread it evenly. Add another layer of ladyfingers dipped into the matcha and top with a final layer of earl grey cream. Optional: Leave some extra earl grey cream for piping on top of the tiramisu later. Repeat these steps as needed if you choose a different size container.
- Smooth out the top layer of cream and place it into the fridge to chill for at least 4 hours.
- While the tiramisu is chilling, whip the heavy cream, sifted matcha powder, and sugar until stiff peaks form. Transfer it to a piping bag with a star-shaped tip (if you want it to resemble mine).
- If you chose to leave some extra earl grey cream from the previous steps, continue whipping the cream until stiff if it's runny and transfer it into a piping bag with a round tip.
- Once the tiramisu is ready to serve, alternate piping the matcha and earl grey cream on top of the tiramisu. Lightly dust with additional matcha powder.