Earl Grey Tiramisu

• Produce

  • 4 Earl grey tea bags
  • 1 tsp Orange, zest
  • 2 1-inch strips Orange peel

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1 tbsp Cocoa powder
  • 1 Pinch Salt
  • 18 tbsp Sugar

• Snacks

  • 18 Ladyfingers

• Dairy

  • 1/2 cup Heavy cream
  • 1 1/2 cups Mascarpone

• Beer, Wine & Liquor

  • 2 tbsp Marsala wine

• Liquids

  • 2 cups Water

Found on lepetiteats.com

Description

Ingredients

• 2 cups water
• 4 Earl Grey tea bags
• 2 1-inch strips orange peel
• 2 tablespoons sugar
• 2 egg yolks
• 1/ cup sugar
• 2 tablespoons Marsala wine
• Pinch of salt
• 1½ cups mascarpone, room temperature
• ½ cup heavy cream, room temperature
• 18 ladyfingers
• 1 tablespoon cocoa powder
• 1 teaspoon orange zest

Directions

• 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 pour in the sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside.
• Beat egg yolks, Marsala, and remaining ¼ 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.
• Beat cream in a large bowl until it holds stiff peaks.
• Gently fold mascarpone mixture into whipped cream until combined.
• 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.
• Spread remaining mascarpone filling on top. Chill, covered, at least 6 hours.
• Let tiramisu stand at room temperature 30 minutes before serving, then dust with cocoa and orange zest.