Isn't that such a clever little play on Tiramisu?!?
I wish I could say it was my cleverness that came up with the creative twist, but honestly, it wasn’t. I heard it on one of those Best-Thing-You-Ever-Ate style shows one night and mentally stored the idea away for future use.
Fast forward to when Tavalon Tea sent me the delicious array of teas and I knew I wanted to attempt a “Tea”ramisu style dessert. I was surprised that I didn’t actually find any recipes for a tiramisu made with tea online which made me even more excited to attempt it. After reading countless traditional recipes of the beloved coffee-infused dessert, I knew what I wanted to do and went for it.
I chose to go with Earl Grey for this because of the tea’s classic reputation and Tavalon’s Earl Grey Reserve was the perfect fit. Their Earl Grey is one of the most aromatic I’ve ever come across. Every time I open the smooth, white tin, I’m hit with the pleasant, slightly floral scent of the tea. You need a very good quality, strong tea to really get bold favors for the “Tea”ramisu because the flavor is all coming from infusing and steeping, which Tavalon’s is amazing for.
Honey seemed like the perfect sweetener for my Earl Grey, Honey & Rose Tea’ramisu, as I really feel it enhances the flavor of teas and adds a depth you don’t get from white sugar. I also added rose water to bring out the floral notes found in Tavalon’s Earl Grey Reserve, which complimented the tea wonderfully.
My FAVORITE portion of this desert is the Earl Grey cream filling. I could seriously eat it on its own and be very happy. I started by infusing heavy whipping cream with the Earl Grey Reserve and allowing it to cool completely so I could whip it up later on. I whisked mascarpone with honey and rose water, then whipped up the Earl Grey cream and folded it into the mascarpone mixture.
Ya, that cream really excited me ….
The rest of the dessert was made as you would a traditional tiramisu, although instead of a quick dip in coffee for the ladyfingers, I obviously used earl grey tea. I layered the ladyfingers and Earl Grey cream then topped it with cocoa powder and chocolate shavings. I found that I preferred my Tea’ramisu after just an hour or so of sitting, because I like still having the crunch of the ladyfingers although the flavor deepens as it sits overnight and the whole dessert becomes a delicious tea infused pudding.
Make this for yourself, or for friends and family, its sure to please. Make sure you head on over to Tavalon’s website and get your Earl Grey Reserve for this one, because quality really does matter. Remember, just like in the last post for the Matcha, for a limited time, you can get 15% off any order from their site using code ALASUSU.
- 1 cup + 2 tbsp Heavy Whipping Cream
- 2 tbsp Tavalon Tea Earl Grey Reserve
- 1 tsp Vanilla
- 1 cup Mascarpone Cheese, at room temperature*
- 1/3 cup Honey
- 2 tbsp Rose Water (optional, but recommended)
- 1 tsp Lemon Zest
- 1 1/2 cups Water
- 2 tbsp Tavalon Tea Earl Grey Reserve
- 1 tbsp Honey **
- 1 tsp Rose Water (optional)
- 20-24 Ladyfingers
- Cocoa Powder
- Chocolate Shavings/Curls
- In a small pot over medium-high heat, bring the heavy cream to a simmer. Right as it begins to bubble, add the Earl Grey and simmer for 20-30 seconds.
- Remove the cream from the heat and allow to steep for 5-7 minutes, but not too much longer as the cream will become bitter. Strain the cream into a measuring cup. If it is below 1 cup, add a bit of cream to equal 1 cup. Refrigerate for a few hours until completely cool.
- Prepare the Tea Syrup (Instructions below).
- Once the whipping cream is completely cool, start making the filling. In the bowl of your electric mixer, beat the whipping cream using the whisk attachment until stiff peaks form. Add the vanilla and whisk to combine. Set aside.
- In a separate bowl, whisk the room temperature mascarpone cream* by hand for a minute or two, until smooth and creamy. Slowly whisk in the honey, rose water, and lemon zest until smooth.
- Fold in the Earl Grey whipped cream in two additions, being careful not to deflate the whipped cream.
- Bring the water to a boil then add the Earl Grey and allow to steep for about 10 minutes. Strain the tea, then add the honey and rose water, if using and stir to dissolve.
- Set aside and allow to cool to room temperature until ready to assemble.
- The ingredients above are enough for an 8x8 inch dish or can be made into individual servings, that varies depends on the size of your vessel. The technique is the same no matter what you use.
- Begin by dipping a lady finger in the Tea Syrup for just a second (I dip, flip, remove), then layering it on the bottom of your serving dish or vessel. Repeat until the bottom of your dish is covered.
- Top with a layer of the Earl Grey Cream.
- Repeat with another layer of the ladyfingers and continue layering until done.
- Cover and refrigerate for a few hours for a less cake-y Tea'ramisu or overnight, for a more traditional texture.
- Garnish with cocoa powder and chocolate shavings and enjoy!
- *The mascarpone MUST be at room temperature or else it will curdle once you add the honey and rose water. If your mascarpone happens to curdle (which happened to me on my first attempt :/ ) gently heat the mixture over a double boiler until it becomes one homogeneous mixture. Refrigerate until set, then remove and whisk by hand until smooth creamy. Continue as above.
- **You may use more honey in the tea syrup if desired, but I found the end results a bit too sweet for my taste when I used more than 1 tbsp. You can also omit the honey here if you want it even less sweet.