This no-bake Earl Grey tiramisu is the ultimate refreshing treat! With four layers of ladyfingers soaked in vanilla Earl Grey and a creamy mascarpone whipped cream, this dessert is coffee-free but full of flavor. Check out the full recipe along with helpful tips and tricks to perfect this delightful dessert.
(8-inch) square pan
35 minutes
Why you should make this
This recipe is a chilled, no-bake treat—no oven required! I’m usually hesitant to bake during the summer when the heat is intense, and who wants to add more warmth with an oven?
Thankfully, this Earl Grey tiramisu is a no-bake dessert, meaning you don’t need to turn on your oven at all! Instead, it’s chilled overnight, allowing the ladyfingers to soften and take on a cake-like texture.
And the best part? It’s served chilled, making it the ideal light and refreshing dessert to beat the summer heat!
How I found this recipe
This Earl Grey tiramisu adds a delicious twist to the classic, sophisticated dessert! With the distinct flavor of Earl Grey tea, it’s like enjoying a London Fog in cake form.
I first discovered this recipe at a cake party thrown by a friend. It was a summer gathering where everyone brought their own cake. While there were some unexpected entries like “pizza and lasagna,” most guests stuck to sweet treats. In total, there were about 20 cakes, but the Earl Grey tiramisu someone brought quickly became my favorite. I couldn’t resist asking for the recipe! Everytime I’ve made this cake for a party, it’s a smash! Everyone loves it and asks for the recipe. The original creation was made by Michelle Lopez.
What it tastes like
Instead of using coffee or espresso, the ladyfingers are soaked in fragrant vanilla Earl Grey tea. These soaked ladyfingers are then layered with smooth vanilla mascarpone whipped cream. This is a “no bake” recipe—simply chill the dessert in the refrigerator. As it sits overnight, the ladyfingers soften and absorb the flavors, creating a light, creamy, cloud-like dessert with a delightful tea flavor!
Recipe Tips & FAQ
What size pan?
– 8″ by 8″ Square Pan
– 8″ by 6″ Rectangle Pan
– 9″ Round Cake Pan
What if I don’t have Pasteurized eggs?
Pasteurized eggs are usually available at upscale grocery stores like Whole Foods or local co-ops. If needed, you can also pasteurize eggs at home! See below for how to pasteurize eggs.
How do I pasteurize eggs at home?
Click the button below to jump to directions on how to pasteurize eggs at home.
Earl Grey Tiramisu Recipe
This no-bake Earl Grey tiramisu is the perfect light and creamy dessert! Made with four layers of ladyfingers soaked in vanilla Earl Grey tea and topped with a velvety mascarpone whipped cream, this coffee-free treat is bursting with flavor. It’s like the classic London fog, but in a cake!
(8-inch) square pan
35 minutes
Ingredients
For the Earl Grey Tea Concentrate
- ▢ 1 ½ cups (12 ounces or 340 grams) water
- ▢ 3 Tablespoons loose leaf Earl Grey tea (preferred) OR 9 Earl Grey tea bags
- ▢ ¼ cup (1.75 ounces or 50 grams) granulated sugar
- ▢ 1 Tablespoon pure vanilla paste (preferred) OR extract
- ▢ pinch of kosher salt
For The Mascarpone Whipped Cream
- ▢ 1 ¼ cups (10 ounces or 284 grams) cold heavy cream
- ▢ 1 (8 oz) container cold mascarpone
- ▢ 1 Tablespoon pure vanilla paste (preferred) OR extract
- ▢ 4 large pasteurized egg yolks
- ▢ ½ cup (3.5 ounces or 99 grams) granulated sugar
- ▢ pinch of kosher salt
Assembly
- ▢ 26 (around 7.65 ounces or 217 grams) ladyfingers
How to pasteurize eggs at home
The ideal time to pasteurize the eggs for this recipe is after you’ve prepared the Earl Grey tea concentrate and mascarpone whipped cream.
To do this, combine the egg yolks and 2 tablespoons of the granulated sugar from the mascarpone whipped cream recipe in the top pan of a double boiler or a heatproof bowl set over a medium saucepan filled with a few inches of simmering water (ensure the bowl doesn’t touch the water).
Cook over medium heat, whisking occasionally and scraping the sides of the bowl, until the mixture thickens enough to coat the back of a spoon—about 5 minutes. The temperature should reach 140°F when checked with an instant-read thermometer. Let it cool slightly, then add the remaining sugar and whisk as directed in the recipe.
Instructions
For the Earl Grey Tiramisu
- First, make the Earl Grey tea concentrate.
Bring the water to a boil in a heavy-bottomed, medium saucepan over high heat. Add the Earl Grey tea and immediately reduce the heat to medium-low. Simmer for 10 minutes. Meanwhile, place the sugar for the tea concentrate in a medium, heatproof bowl. After 10 minutes, taste the concentrate—you want it to have a really strong Earl Grey flavor, almost to the point of being bitter. If it’s not quite there, simmer for another 5 minutes. When the concentrate is ready, place a fine-mesh sieve over the bowl with the sugar and strain the concentrate into the bowl. Gently press on the tea leaves or bags with a heatproof spatula and discard them. Whisk the concentrate to dissolve the sugar, then whisk in the vanilla and salt. Set on a wire rack to cool slightly while you make the mascarpone whipped cream. - Make the mascarpone whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium-high speed until soft peaks form, 1 to 2 minutes. Turn the mixer off and add the mascarpone and vanilla for the whipped cream all at once. Scrape down the bottom and sides of the bowl with a rubber spatula, then whisk the mascarpone and vanilla into the whipped cream on medium speed until combined, about 30 seconds. Transfer the whipped cream to a medium bowl.
- Whisk the egg yolks and sugar, then fold in the whipped cream.
Combine the pasteurized egg yolks, sugar, and salt for the mascarpone whipped cream in the stand mixer bowl (there’s no need to clean the bowl!). Beat on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes. Scoop half of the whipped cream over the egg mixture and fold it in with a rubber spatula. Repeat with the remaining whipped cream and fold it in until just combined. At this point, it will be a very light and fluffy cream. - Assemble the Earl Grey tiramisu.
Working with one ladyfinger at a time, dip a ladyfinger in the Earl Grey tea concentrate, and turn to coat. Quickly place it in the pan to arrange a single layer of cookies at the bottom of the pan. If using an 8-inch square pan, you’ll end up using around 13 ladyfingers. You may need to slice or break the ladyfingers to fit them into the pan. Scoop half (around 12 ounces or 340 grams) of the mascarpone whipped cream over the ladyfingers and use an offset spatula to spread it evenly over the cookies. Repeat the process of soaking the remaining ladyfingers, and topping them with the remaining mascarpone whipped cream to make the final 2 layers of the Earl Grey tiramisu. - Chill the Earl Grey tiramisu.
Loosely cover the tiramisu with plastic wrap. Refrigerate for at least 8 hours, preferably overnight. - Serve and store.
Serve chilled. The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.