Can tiramisu be made without coffee?

Absolutely — coffee is traditional, but the structure of tiramisu works with any flavorful liquid. Tea, fruit juices, liqueurs are all fair game.

Is it safe to eat raw eggs in tiramisu?

Raw eggs are traditional; however, use pasteurized eggs if you have concerns or are serving at-risk guests. Alternatively, use a cooked yolk custard (bain-marie method) for extra safety.

How long should I steep the tea?

For a bold profile, steep loose-leaf Earl Grey for 15–20 minutes and then cool to room temperature. You want concentrated flavor without heat.

Can I make mini individual versions?

Yes — assemble in small glasses or jars. They’re perfect for parties and portion control.

What’s the best topping if I don’t have powdered tea?

Try very finely chopped freeze-dried bergamot, a dusting of superfine sugar, or dried cornflower petals for color and elegance.

Earl Grey Tea Tiramisu — Classic Earl Grey Tiramisu Recipe

Description

A coffee-free tiramisu flavored with concentrated Earl Grey infusion and finished with a dusting of powdered tea and a few cornflower petals.

Ingredients

Scale

250 g mascarpone cheese
2 large eggs, separated (yolks and whites)
50 g granulated sugar + 2 tsp extra sugar (for the whites)
100 g savoiardi (ladyfinger) biscuits
2 tsp loose-leaf Earl Grey tea (or 2 strong tea bags)
160 ml freshly boiled water

Yield: Fits a small rectangular dish (about 12 × 18 cm / 5 × 7 in).

Instructions

Pour the boiling water over the Earl Grey leaves in a heatproof jug. Stir in the sugar so it dissolves, then let the brew steep for about 20 minutes to develop a bold bergamot flavor. Strain the liquid through a fine sieve and discard the spent leaves. Allow the tea to cool to room temperature before using.
Separate the eggs into two bowls. Add 2 teaspoons of sugar to the egg whites and beat them with an electric mixer until they form stiff, glossy peaks. Set the meringue aside.
In the yolk bowl, whisk the remaining 50 g sugar with the yolks until the mixture lightens in color and becomes slightly fluffy. Stir in the mascarpone until the mixture is smooth and uniform.
Gently fold the whipped egg whites into the mascarpone-yolk mixture in two additions, using a large spatula and slow, sweeping motions to keep the cream airy.
Spoon a thin layer of the mascarpone cream into the bottom of your prepared dish to anchor the first layer of biscuits.
Working quickly so the biscuits don’t oversaturate, dip each ladyfinger for a very short moment (one quick dunk per side) into the cooled sweet tea, then lay them in a single layer over the cream. Repeat: spread another layer of mascarpone, add a second row of tea-dipped ladyfingers, and finish with a final, smooth layer of mascarpone on top.
Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 2 hours, though overnight yields a softer, more developed texture.
Just before serving, dust the surface with a fine sprinkle of powdered (dried and ground) Earl Grey or scatter a few dried cornflower petals for color and aroma.

Notes

Dip the ladyfingers very briefly. Over-soaking makes the dessert watery and kills the light texture. A fast one- or two-second immersion per side is usually enough.
Give the tiramisu time to rest in the fridge so the biscuits absorb moisture from the cream — the result should be uniformly soft, never crunchy.
If you prefer to avoid raw eggs, use pasteurized eggs or prepare a cooked custard (bain-marie zabaglione) to fold with the mascarpone.
This recipe is scaled for a 12 × 18 cm (5 × 7 in) dish; adjust quantities if you use a larger pan.

Nutrition

Calories: 452
Sugar: 13g
Sodium: 105mg
Fat: 32g
Saturated Fat: 19g
Trans Fat: 1g
Carbohydrates: 29g
Fiber: 1g
Protein: 10g
Cholesterol: 200mg