Earl Grey Matcha Tiramisu
Earl Grey Matcha Tiramisu
Ingredients
For the Earl Grey Cream
- 2 cups heavy cream, cold
- 16 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons loose leaf Earl Grey tea
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Matcha Ladyfingers
- 2 tablespoons matcha powder, plus more for dusting
- 1 cup hot water
- 2 tablespoons granulated sugar
- 24 matcha ladyfingers, or regular ladyfingers, dyed green if desired
For Decoration
- 1/2 cup heavy cream, cold
- 1 tablespoon powdered sugar
- 1 teaspoon matcha powder
- 4 ounces white chocolate, cut into small rectangular pieces
Instructions
- 1
Prepare the Earl Grey infusion: In a small saucepan, gently heat the milk and loose leaf Earl Grey tea over medium-low heat until just simmering. Remove from heat, cover, and let steep for 10 minutes. Strain the tea leaves from the milk and let the Earl Grey infused milk cool completely.
⏱️ 15 min
- 2
Make the Earl Grey cream base: In a large bowl, combine the softened mascarpone cheese, 1/2 cup granulated sugar, and vanilla extract. Beat with an electric hand mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 3
Whip the heavy cream: In a separate cold bowl, whip the 2 cups of cold heavy cream with an electric hand mixer on high speed until stiff peaks form.
⏱️ 3 min
- 4
Combine for Earl Grey Cream: Gently fold the whipped heavy cream into the mascarpone mixture. Then, slowly pour the cooled Earl Grey infused milk into the mixture, continuing to fold until just combined and smooth. Be careful not to overmix.
⏱️ 5 min
- 5
Prepare the matcha dipping liquid: In a shallow dish, whisk together 2 tablespoons of matcha powder, 1 cup hot water, and 2 tablespoons granulated sugar until the sugar is dissolved and the matcha is fully incorporated. Let cool slightly.
⏱️ 3 min
- 6
Assemble the tiramisu: Line an 8x8 inch (or similar rectangular) baking dish with parchment paper, leaving an overhang on the sides for easy removal. Quickly dip each matcha ladyfinger into the matcha dipping liquid, ensuring it's fully coated but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of the prepared dish.
⏱️ 10 min
- 7
Layer the cream: Spoon half of the Earl Grey cream over the first layer of ladyfingers and spread evenly. Repeat with another layer of matcha-soaked ladyfingers, followed by the remaining Earl Grey cream. Smooth the top.
⏱️ 5 min
- 8
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and flavors to meld.
⏱️ 240 min
- 9
Prepare decorative creams: For the light cream, whip 1/4 cup cold heavy cream with 1/2 tablespoon powdered sugar until stiff peaks form. For the matcha cream, whip the remaining 1/4 cup cold heavy cream with 1/2 tablespoon powdered sugar and 1 teaspoon matcha powder until stiff peaks form. Transfer each cream to separate piping bags fitted with decorative tips.
⏱️ 5 min
- 10
Serve and decorate: Once chilled, lift the tiramisu out of the dish using the parchment paper overhang. Cut into 4 equal square portions. Pipe decorative swirls of both the light and matcha creams on top of each serving. Lightly dust with additional matcha powder and place a small rectangular piece of white chocolate on each.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Earl Grey Matcha Tiramisu
Ingredients
For the Earl Grey Cream
- 2 cups heavy cream, cold
- 16 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons loose leaf Earl Grey tea
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Matcha Ladyfingers
- 2 tablespoons matcha powder, plus more for dusting
- 1 cup hot water
- 2 tablespoons granulated sugar
- 24 matcha ladyfingers, or regular ladyfingers, dyed green if desired
For Decoration
- 1/2 cup heavy cream, cold
- 1 tablespoon powdered sugar
- 1 teaspoon matcha powder
- 4 ounces white chocolate, cut into small rectangular pieces
Instructions
- 1
Prepare the Earl Grey infusion: In a small saucepan, gently heat the milk and loose leaf Earl Grey tea over medium-low heat until just simmering. Remove from heat, cover, and let steep for 10 minutes. Strain the tea leaves from the milk and let the Earl Grey infused milk cool completely.
⏱️ 15 min - 2
Make the Earl Grey cream base: In a large bowl, combine the softened mascarpone cheese, 1/2 cup granulated sugar, and vanilla extract. Beat with an electric hand mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 3
Whip the heavy cream: In a separate cold bowl, whip the 2 cups of cold heavy cream with an electric hand mixer on high speed until stiff peaks form.
⏱️ 3 min - 4
Combine for Earl Grey Cream: Gently fold the whipped heavy cream into the mascarpone mixture. Then, slowly pour the cooled Earl Grey infused milk into the mixture, continuing to fold until just combined and smooth. Be careful not to overmix.
⏱️ 5 min - 5
Prepare the matcha dipping liquid: In a shallow dish, whisk together 2 tablespoons of matcha powder, 1 cup hot water, and 2 tablespoons granulated sugar until the sugar is dissolved and the matcha is fully incorporated. Let cool slightly.
⏱️ 3 min - 6
Assemble the tiramisu: Line an 8x8 inch (or similar rectangular) baking dish with parchment paper, leaving an overhang on the sides for easy removal. Quickly dip each matcha ladyfinger into the matcha dipping liquid, ensuring it's fully coated but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of the prepared dish.
⏱️ 10 min - 7
Layer the cream: Spoon half of the Earl Grey cream over the first layer of ladyfingers and spread evenly. Repeat with another layer of matcha-soaked ladyfingers, followed by the remaining Earl Grey cream. Smooth the top.
⏱️ 5 min - 8
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and flavors to meld.
⏱️ 240 min - 9
Prepare decorative creams: For the light cream, whip 1/4 cup cold heavy cream with 1/2 tablespoon powdered sugar until stiff peaks form. For the matcha cream, whip the remaining 1/4 cup cold heavy cream with 1/2 tablespoon powdered sugar and 1 teaspoon matcha powder until stiff peaks form. Transfer each cream to separate piping bags fitted with decorative tips.
⏱️ 5 min - 10
Serve and decorate: Once chilled, lift the tiramisu out of the dish using the parchment paper overhang. Cut into 4 equal square portions. Pipe decorative swirls of both the light and matcha creams on top of each serving. Lightly dust with additional matcha powder and place a small rectangular piece of white chocolate on each.
⏱️ 4 min