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close up of whole Earl Grey Tiramisu

Earl Grey Tiramisu

You will surely fall in love with this Earl Grey Tiramisu, a delicate rendition of the original dessert with Earl Grey tea replacing coffee.

Course Dessert
Cuisine Italian
Keyword earl grey, tea, tiramisu
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 430 kcal


  • 2 cups water
  • 4 Earl Grey tea bags
  • 2 1 inch strips orange peel
  • 1/4 cup plus 2 tablespoons sugar
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons Marsala wine
  • Pinch of salt
  • 1 1/2 cups mascarpone room temperature
  • 1/2 cup heavy cream
  • 18 ladyfingers
  • 1 tablespoon cocoa powder


  1. Add the water to a saucepan and and bring to a boil over medium-high heat, then remove from heat and add the tea bags and orange peel. Cover and steep for 10 minutes. Discard the tea bags and add the 2 tablespoons sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside.

  2. Beat egg yolks, Marsala, and remaining 1/4 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.

  3. Beat cream in a large bowl until it holds stiff peaks.
  4. Gently fold mascarpone mixture into whipped cream until combined.
  5. Spread a few tablespoons of the mascarpone filling onto the bottom of a 1-quart baking dish. Dipping both sides of each ladyfinger into tea mixture, line baking dish with 9 ladyfingers, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 9 ladyfingers in tea and arrange over filling.
  6. Spread remaining mascarpone filling on top. Chill, covered, at least 6 hours.
  7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with cocoa powder just before serving.