Where did this month go? For a moment I swore I was still in January and then February rolled around and swept me off my feet like a hurricane. Two of my favourite bloggers Aparna and Deeba were hosting February’s challenge and even though I knew exactly what flavour of Tiramisu I wanted to make it still took me a while to get my act together. When a friend suggested I join Daring Cooks I looked at her like she was possibly insane and wondered how I could possibly fit another commitment into my crazed schedule.
Those that know me know that around 4pm every day I will probably be making myself a cup of tea and will be eating it with a biscuit. My favourite kind of tea is Earl Grey followed by Lady Grey which gives me more of a pick up than Earl Grey. So early on in the month, when I was thinking of a twist on tiramisu, I immediately thought of tea. It sounded like an easy enough substitution, just switch the coffee for tea. With that idea, I had no excuse for delaying it which I had been doing lately. Perhaps I had caught Mr NQN’s procrastination bug? The one where he said that fixing the balcony lock was next to impossible until his brother came over one afternoon and fixed it within the space of five minutes. I hoped not.
This recipe called for a slightly different Tiramisu and it’s one in which we made a zabaglione to mix with the mascarpone and whipped cream. I’ve made mascarpone from the recipe on Deeba’s site before and if you are a fan of this indulgently rich cream cheese , I urge you to try making it as it is so easy and much better value than buying it. It does take a bit of time but that’s mostly in the waiting for the whey to drain. Making the savoiardi biscuits was a cinch and it was hard to resist eating these crisp little fingers by themselves before I got to combine them with the cream. I have to admit that for a second, I thought I had almost eaten the alloted share!
I tried to do two layers or a graduating idea although I don’t think that worked particularly well so I’d recommend just making the one cream mixture. I froze the tiramisu as it was an extremely hot day when I made it and I knew that the cream would melt otherwise. This is also a handy tip for those that want to serve a do ahead dessert. It was gloriously good I have to say with the sweet tea flavour coming through well yet it was still different enough to not feel like a complete imposter on the original.
So tell me Dear Reader, are you a coffee or tea drinker? And how do you like your coffee or tea?
Earl Grey Tea-ramisu Tiramisu
BLOG-CHECKING LINES: The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
EQUIPMENT REQUIRED:
* A double boiler (a stainless steel bowl that fits inside a large saucepan/ pot without touching the bottom will do)
* Two or three large mixing bowls
* Whisk
* A medium sized heavy bottomed pan
* Fine meshed strainer (to remove lumps from pastry cream, if any)
* Electric mixer, hand held
* Serving dish (or dishes) of choice (8″ by 8″ should be fine)
* Spatula for folding and spoons as required
* Plastic wrap/ clingfilm
* Baking sheets
* Parchment paper or nonstick liners
* Pastry bag (can be disposable)
* Plain 3/4″ pastry bag tip or cut the end of pastry bag to this size (If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off)
* Oven
* Cooling rack
* Thin-bladed spatula for removing ladyfinger biscuits from the baking sheets
* Instant-read thermometer (optional)
* Strainer
* Cheesecloth or cotton napkin for draining mascarpone
* Fine-mesh strainer for shaking cocoa powder on tiramisu
TIRAMISU
(Recipe source: Carminantonio’s Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml strong Earl Grey tea
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
1 cup brewed Earl Grey tea, warmed
1/4 cup/55gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar and tea. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
Mix together the warm tea, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened tea, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.
MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice
Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.
LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers.
Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
1 teaspoon finely ground Earl Grey tea leaves
6 tablespoons /50gms confectioner’s sugar
Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips.
Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.
OUR NOTES/ TIPS:
1. If you cannot find Marsala, port wine is considered a good substitute.
2. If you would rather not use alcohol in your tiramisu due to diet restrictions or because you want to serve it to children, you may replace the Marsala with an equal amount of espresso or coffee.
3. Many people, especially those who are not excessively fond of coffee, might find brewed espresso very strong. In this case, please feel free to dilute the espresso or coffee to the desired strength.
4. It is generally suggested that cream with 25% fat is best for making mascarpone, but 36% works just as well.
5. We both used lime juice. Deeba has a recipe for mascarpone posted on her blog here.
6. The mascarpone recipe below is for approximately 340gms of mascarpone. The tiramisu recipe requires only 1/3 cup/75gms so you may scale down the recipe to requirement or put the extra mascarpone cheese to other equally good use. (100gms cream will yield approximately 75gms mascarpone)
7. While using the double boiler to make the mascarpone as well as the zabaglione, always ensure that the bottom of the bowl on top doesn’t touch the bottom of the lower one. It is important to use a stainless steel bowl to pour your cream into, while making the mascarpone.
8. Ladyfinger batter is very fragile so fold in the flour and yolks very carefully into the meringue so that the whites don’t lose their volume.
9. It might be a good idea to decide the size of the dish in which you intend to set the dessert, and make the fingers to a size which would fit that dish. This makes it easier when assembling the tiramisu later. Do remember that ladyfingers/ savioardi puff up a little while baking.
10. Ladyfinger biscuits may be stored up to a week in an airtight container. We both made the savoiardi fingers 4-5 days in advance, and stored them in an airtight box in a cool place (or the refrigerator).
11. We both made the zabaglione & pastry cream the previous day, and assembled the tiramisu the next morning. I (Aparna) then froze my tiramisu for 7 days before decorating and serving it.
12. Placing the bowl (in which cream is to be whipped) and the beaters of the hand held electric mixer in the fridge for about 1/2 to 1 hour before hand makes the cream whip up very well.
13. Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy. I (Aparna) dipped my biscuits only on one side and found they soaked up more than enough coffee solution.
14. If you would like to de-mould your tiramisu from your dish (cutting can be easier and neater this way, you can line your dish with plastic wrap (leaving a little extra on the sides of the dish) and then start assembling your tiramisu. Once the tiramisu sets in the refrigerator, you can use the overhang to pull the tiramisu out of the dish.
RECIPE SOURCE:
Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio’s Tiramisu from The Washington Post, July 11 2007
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92 Comments | Add your own
An original flavor! Your Tiramisu looks very tempting and divine
Cheers,
Rosa
Love how you used tea and your tiramisù looks wonderful. And it is wise to place the tiramisù in the freezer especially in Australia. Lovely shot of the cut tiramisù
OBTW I’m a big English Breakfast tea with vegemite sandwiches it makes a great treat.
It looks perfect – I’m loving the retro look! I’m not really a tea drinker, but I have no doubt that I could very quickly put away a huge slice of this
xxx
Your Tearamisu looks lovely (pun intended!) ;-D
I am most definitely a tea drinker but love coffee in my Tiramisu. LOL Must try tea in mine next.
Thanks for baking with us.
That tiramisu looks so good and to think that u made ur own ladys fingers too! WOW time consuming m sure but definitely worth it…it looks so creamy and delicious…bravo to you Lorraine!
I just love the presentation and the recipe… with homemade ladyfingers. It really looks spectacular and the photos are amazing… love the deco teapot… what a shape!!! Great post Lorraine!!!
Looks so pretty! Great tip freezing it. I’m not a huge fan of both actually, if I have to choose one, tea then. Green tea.
Wow! Ever since I read Pomegranite Soup I’ve been hungering for bergamot tea stupidly not realising it’s the primary flavour of Earl Grey until weeks after I’d finished the book! And I was already a fan of Earl Grey and Lady Grey, quite often I put one of each teabag into the cup if I’m looking for a real hit! This tiramisu is such a beautiful idea, congratulations on such a brilliant recipe!
I just came over from Ellie’s blog. I am not a big fan of Tiramisu but you ladies are so creative. I am immensely humbled….
Wow, this is just beautiful.
I cant drink coffee, it makes me feel unwell. I do drink tea but i’m very specific. I only like english breakfast tea with milk and sugar or i like mint tea with sugar. Nothing else will do LOL
Have a wonderful weekend daaaaaahling!
*kisses* HH
Your tiramisu is so gorgeous! I’m a tea fiend for sure but I hadn’t thought of replacing the coffee with tea, that’s brilliant!
this is a gorgeous looking tiramisu.
great photos… Yesterday I did the cheese.. and today I am finishing the cake.
I am a coffee drinker,strong coffee in particular,you know our turkish coffee is strong in compared to the brewed. During the winter season I prepare green tea every night aroudn 7 pm.
I have to admit to not being an Earl Grey fan, but I feel like this would be delicious enough to get me over that
It’s funny you ask about coffee or tea because I’m currently in drink-crazy-amounts-of-tea-to-get-over-this-cold mode, though I don’t really think peppermint tea is an anti-inflammatory!
I usually drink tea and coffee black, but I’ve discovered that sweet is pretty much the only thing I can taste right now, so I’ve been loading up on sugars…
Just gorgeous! And the flavors with the Earl Grey tea must be fantastic!
Just wow…now I wish I’d joined DB! Tiramisu’s been my favorite dessert since coming to the States, and this is a fantastic variation.
Awww this looks so cute.I cudnt have even dreamt of a tea flavored tiramisu…wow this is one fantastic idea.Awesome!
Wow this looks wonderful! I was just impressed that mine turned out looking more less normal and I didn’t even fiddle with the recipe at all! It was my first DB after all!
That’s a really cool twist!!
Great recipe! And making savoiardi and mascarpone from scratch – unbelievable! Well done…
Mmm, awesome! I love earl grey tea!! Looks super delish.
pretty, pretty, pretty. and with homemade ladyfingers–excellent! this is dessert and caffeine-dosage all at once.
Wow – it’s beautiful, Lorraine! I love both tea and coffee. Earl Grey has such a unique taste, just begging to be sexed up as a tiramisu.
Everything from scratch.
I think I’ll have to cheat and use store bought sponge fingers when I attempt this.
I love both Earl and Lady Grey. Great idea using it in tiramisu. This looks fabulous, will give it a go.
Wow, girl! You really went all out on this one! I’m in awe.
I love your idea of substituting Earl Grey. It goes so beautifully with cream, it would HAVE to taste scrumptious with mascarpone. 
I love the idea Lorraine. So many people don’t like Tiramisu because of the coffee. I love tea AND coffee, as much for the ritual as the taste. I have a skim cappuccino during the mornings at work and Earl Grey in a pot at home
I am not, however, enamoured with the Earl’s wife.
Your tiramisu came out so beautifully! What a great idea, using tea. And, can I just say, I love that tea set in the background of your pictures?
Wonderful job on the challenge!
Wowowow!!! This looks so classy and yet still cozy to eat! I love afternoon tea (and morning tea!) especially when served in those lovely teacups
This looks delicious. Love the idea of the tea.
This is a great take on Tiramisu. I used to be a coffee person but these days I drink Lady Grey and Green Tea a lot. What a great Darking Bakers challenge.
I am planing t make Tiramisu.. this one sounds fantastic.. but I wanna use Port into the syrup.. I wonder whether it goes well together with Earlgrey?
This is so pretty Lorraine. I’d love to do Daring Cooks too because they make so many amazing things, but I already have two baking groups, one weekly, which is all I can handle.
I am a tea drinker at home, although I will drink coffee occasionally too (especially at a coffee shop!).
Beautiful tiramisu Lorraine!! Now you make it all fit within 24-days remains a mystery to me…
PS: what flowers did you use for decoration? are they edible?
About tea and coffee, I’m in love with both! When I wake up in the morning I need a massive cup of tea first, to rehydrate after the night and because I love tea’s subtle flavours, and then I always finish off breakfast with a good espresso, I definitely need the kick!
Oooh I love Earl Grey. And tea in general over coffee! I contemplated doing a tea-ramisu but after seeing Shez’s one on the DB forum I knew I couldn’t make anything as pretty haha! Didn’t the sponge fingers taste lovely? LOL it would an epic feat if you were able to do daring cooks as well!
Woo tea-ramisu! Interesting indeed! I am more a coffee person myself – love the devils cup yum yum. But I don’t dislike tea and it has it’s place for sure!
Love the presentation. I would never have thought to use tea in it.
This would be PERFECT for my mothers birthday! Bookmarking for June.
Thanks sweetie.
Wow what a unique flavour – LOVE IT!
I dnt drink coffee or tea… I hate coffee and I dunno what kind of tea is good
those lady fingers look delicious – I once loved earl grey tea but no longer though I love the smell still – and I love love love your tea caddy
They look very elegant Lorraine – I am trying to cut down on my coffee and I think tea is a fantastic substitute – and this tiramisu, well, I’d love to have this every 4pm as well!
This Tiramisu looks amazing!! But complex
I am a big tea drinker and only have a coffee a couple of times a month – never at home. I love Twinings Afternoon Tea and Irish Breakfast and am also a big fan of Chai (not the syrup). Tea Drop do a lovely Chai as does Madame Flavour.
Wow! Earl Grey Tiramisu. What a great idea… I love the look of yours too. I’m both a coffee and tea person. Tea is black with one sugar – love the earl greys, orange pekoe and all other varieties of twinings teas! while coffee is strong and more often white!
This was a real fun challenge and you did just superb!
This could be the answer to my prayers!! I love Tiramisu, but coffee and I have parted ways!
Tea, however, gets me up in the morning and keeps me going through the day.
I’m not the biggest fan of tiramisu…but TEA-ramisu? Hee hee hee! I’ll lap it up! How creative!
Lorraine…you stole my heart with this. Whimsical and oh-so-elegant, it’s gorgeous! I loved co-hosting the challenge!
Great idea Lorraine, and beautiful execution
I a tea and a coffee drinker. Coffee at home is plunger style with a little milk, coffee out is always black (long black or espresso). Tea is either green or herbal or both or “normal tea” (as my Dad would say) with the teeny tiniest splash of milk (which I always have to do myself as noone seems to understand just how little milk I like). I’m not high maintenance, I swear!
ANYTHING earl grey and I’m there. Love the idea!
That looks fantastic! I like the loaf shape, and I bet it was good frozen. I made a raspberry Amaretto version that I really enjoyed.
I love tea and coffee! Earl Grey for me too, with milk and sugar:)
Tea-ramisu makes me giggle. Love the word play. I too like earl grey tea, but don’t think I’m familiar with lady grey. Something to look out for, I’m sure!
this is a very different tiramisu indeed! you would have fooled me if you told me it was nougat! hmmm now i feel like those awesome flavoured pieces of fudge at darling harbour!!
Wow – your TEA-ramisu is absolutely gorgeous!!
I am a coffee drinker. To the very end. Now that I no longer work in hospitality I have weaned myself down from 12+ cups a day (Yes, 12!) to a maximum of 2. I’m now immune to caffeine but I adore the taste
It looks oh-so-pretty and I need a slice right now please,
I love your enthusiasm Lorraine and top marks for making the Savoiardi, even I… have never attempted to bake my own when making Tiramisu.
I love, make that adoreeeeeeee coffee, the smell gets me every time especially when walking past a cafe,it virtually hypnotises me!
Cappuccino with extra froth please ( now why is that waiter looking at me funny??) They just don’t understand my obsession. In Italy , Cappuccinos are only drunk for breakfast or mid-morning but I’ll have one anytime of the day or night.
Your tea-ramisu looks divine. Beautiful photos as always. How did it taste? We tried a creative tiramisu with figs, roses and wild willow water and the flavours were a bit too subtle. The traditional was best. Did it taste strongly of tea?
Original!!! Beautiful!
Looks lovely and so creative with your flavours – beautiful
That looks great. I adore earl grey flavoured desserts, I would LOVE to have some of this! Great work.
I love your TEA-Ramisu. Looks great. And I’ll keep that idea in my mind because I don’t drink coffee, but do love tea. Looks like a wonderful combination!
Strangely I am both a tea and coffee drinker, but neither on a regular daily basis. Mostly just socially when out and usually when enjoying a cooked breakfast/brunch. But nothing beats tea for comfort after a particularly trying day =)
Tea for coffee,brilliant idea.Perfectly molded
So very pre-tea Lorraine!
I too couldn’t stop munching on the savoiardi, they were gone in a day !
My, my, you fussed! Love your take on Daring Bakers Tiramisu challenge. Tea instead of coffee is a brillaint idea. And your photos are perfectly lovely. You always have such wonderful recipes, I love visiting your blog!
Love your flavor idea and it sure looks great. I actually didn’t make enough of the biscuits myself. Thought I would have enough and then before I know it they were all gone and I wasn’t finished in putting them in the dish. But anyway, yours looks great!
What a beautiful looking dessert!Interesting and fantastic combination of flavors!
I am a tea drinker, so I just love your tea-ramisu! I like the shape that you used, and it came out gorgeous!
I usually drink my tea without additives, but sometimes I add a little bit of honey.
stunning pictures of delicious and beautiful food.
amazing job. I would love to have some.
Im not sure who daring bakers are (are you a blogging group?) but I really love what you have done here =)
If I ♥ any flavour of tea….it has to be LAdy Grey, followd by the Earl. I love having it in hot milk, so warm milk or add condensed/evaporated milk to hot water and then put the tea bag in. It has a delightful and more ‘tea’ flavour than the other way round! Love this…….
I’m tea all the way. No coffee for me =D.
This is gorgeous Lorraine! I love it!
Beautiful photos! I love Earl Grey. I can imagine it would be delicious!
Thank you for sharing all the tips
Lovely! So elegant looking. I am a coffee drinker, but I love Earl Grey tea (although I haven’t had any in ages . . .)
Your tiramisu looks delicious! Love the flowers on top! Gives me hope that spring is just around the corner! xoxo Mum
I like this! Using tea is a brilliant idea. Maybe one day I will be brave enough to attempt it.
You did an outstanding job with a real twist on this month’s challenge!! Yeah!!
My husbnad loves Earl Grey tea in nearly anything!! I am sure that he will love this lovely tiramisu!!
Waw!!! MMMMMMM,….
Freezing it is a great idea and maybe I’ll try that this summer. It would be like a Vacherin. I think your Tiramisu is too pretty and quite creative with your flavor choice. Personally, I’m a coffee girl…
Great flavour choice Lorraine!
this earl grey tea-rimisu looks delicious! you are quite the genius when it comes to coming up with new flavours and combos!
Your tiramisu is absolutely gorgeous and I would love this with early grey tea. I have to make so homemade mascarpone cheese. They are so expensive. Love the gorgeous photos.
I only have one word: gorgeous!
Mmmmm… Earl Grey… what a fabulous idea! Your tiramisu is beautiful!
Oooh what a great idea for this challenge, I bet the earl grey tasted delicious in this! Yumm! Well done.
Tea is a brilliant tiramisu variation, Lorriane! It sounds as delicious as it is lovely — and as always your pics are divine.
Looks great! We will have a party soon, the cats, Dave and Tony, are turning two years old, so this is the cake we will have!
http://www.hasseoviktoria.blogspot.com if you would like to so how our babies are looking!
ooops!
viktoriaohasse.blogspot.com
is the correct URL
//Viktoria
I love the idea of the earl-grey tea
It looks lovely! I’m definitely a tea drinker over a coffee drinker, my stomach doesn’t always agree with coffee!
I would never have thought to combine earl grey tea with this particular dessert, but the more I think about it (and see the pictures) the better it sounds. It has such a lovely delicate flavour. Beautiful tiramisu!
When I saw your tiramisu in the DK kitchen forum, the first thing I thought was “A loaf pan..why didn’t I think of that?” I also thought “WOW..she never fails to amaze me with her talent”. Love the Earl Grey tea flavor and it looks simply beautiful
Oh my gosh, that is the longest recipe I have ever seen. Kudos to you for making the time to make the lady’s fingers. Me? Everytime I make tiramisu, and I could never find lady’s fingers here in Tokyo, so I resorted to… sponge cake.
Looks marvellous tho, Lorraine.
I am both a tea drinker and coffee drinker. For coffee, I like Latte Macchiato or Cafe au lait. Basically I want a strong coffee flavor (but not a huge fan of just espresso), combined with lots of frothed milk or warm milk.
For tea I like Swedish tea, especially Söderblandning. I take it with a dash of milk and some honey. Tasty!
oh right… I think my misspelling ladyfinger into lady’s finger every time might affect my success level for finding it in a store. What do you think, Lorraine?
My goodness, I have been so occupied these last few days doing a birthday cake and finshing the tiramisu post that you have posted FIVE blog posts since my last visit!
I love your tea flavour. The dessert looks very pretty with the flower on top and that fabulous green tin in the background.
What a fabulous idea! Your tiramisu looks amazing. I made some earl grey tea cookies recently and everyone keeps asking for more. Will have to try an earl grey tiramisu next time.
Love the website too, excellent job
yummmmm your tiramisu looks delicious!
What a great version for this challenge.
I love the flavors combination and your presentation is absolutly stunning
Beautifully done!
Inbal
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