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Piece of tiramisu sitting on a spoon in the dish.
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5 from 10 votes

Earl Grey Tiramisu with Lemon Mascarpone Cream

This quick and easy Earl Grey Tiramisu is a bright twist on a classic! Earl grey tea soaked lady fingers get layered in between a thick and fluffy lemon mascarpone cream. Add a layer of lemon curd for extra flavor! Floral gin can be added, or feel free to omit the alcohol completely. 
Prep Time30 minutes
Chill time6 hours
Total Time6 hours 30 minutes
Course: Dessert, Snack
Cuisine: Italian
Servings: 6 servings
Calories: 409kcal


  • 8x4 inch loaf pan
  • Microplane or zester
  • Stand mixer with paddle attachment, or handheld mixer
  • Fine mesh sieve


Lady Finger Layer

  • 2 tablespoons granulated sugar 25g
  • ¾ cup water
  • 2 Earl Grey Tea bags
  • 1 ounce gin or elderflower liqueur very floral is best
  • 15-20 lady fingers

Mascarpone Layer

  • 8 oz mascarpone cold
  • cup granulated sugar 67g
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice freshly squeezed
  • 2 large egg yolks cold
  • cup heavy whipping cream cold (80ml)
  • 1 teaspoon vanilla paste or extract
  • powdered sugar for dusting


  • Combine the water, sugar and tea bag in a small pan over medium heat and mix until the sugar is dissolved.
    2 tablespoons granulated sugar, ¾ cup water, 2 Earl Grey Tea bags
  • Transfer to a bowl to cool, then squeeze out the tea bag, add the gin or elderflower and stir.
    1 ounce gin or elderflower liqueur
  • Rub together the lemon zest and sugar with your fingertips. This helps to impart more lemon flavor into the cream.
    ⅓ cup granulated sugar, 2 tablespoons lemon zest
  • Add the mascarpone, lemon sugar, lemon juice, egg yolks, heavy cream and vanilla to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium high speed for 2-3 minutes until it becomes light and fluffy.
    8 oz mascarpone, 2 tablespoons lemon juice, 2 large egg yolks, ⅓ cup heavy whipping cream, 1 teaspoon vanilla paste or extract


  • To assemble the tiramisu, begin by dipping and rolling 6-8 ladyfingers (one at a time) in the tea mixture and lining them in the bottom of the loaf pan.
    15-20 lady fingers
  • Add half of the mascarpone mixture and spread evenly and completely to the sides of the pan.
  • Repeat with the remaining lady fingers and mascarpone, spreading the mascarpone as evenly as possible. Cover with plastic wrap and refrigerate for at least 8 hours.
  • Before serving, dust with powdered sugar.


Store the tiramisu covered the fridge for three days. Serve cold.
If you're not comfortable eating raw egg yolks, cook them by adding the sugar and egg yolks to a bowl over a Bain Marie (pot filled with 1-2 inches of water and a bowl placed on top of the pot) on medium-high heat and whisk continuously for about 5-7 minutes until thickened and hot to the touch.
  • You could need more or fewer lady fingers depending on the size and shape of your loaf pan.
  • Dip and roll the ladyfingers quickly through the liquid, as they deteriorate with too much soaking.
  • Use a stencil to add powdered sugar to the tops for a more decorative effect.
  • To omit the alcohol, make the simple syrup as directed, adding an additional 2 tablespoons of water.
  • If you'd like to kick this dessert up a notch, add a layer of lemon curd on top of the first layer of lady fingers and lemon cream!


Calories: 409kcal | Carbohydrates: 34g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 70mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 967IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg