Lemon Earl Grey Tiramisu

earl grey tiramisu 2560 x 1707

James Park’s Lemon Earl Grey Tiramisu is light, refreshing, and full of flavor. Tart lemon cream made with Ellenos Lemon Curd Yogurt and fragrant Earl Grey come together for a truly delightful bite.

Ingredients:

For the earl grey soak

  • 1 cup hot water
  • 4 tea bags of earl grey tea
  • 2 Tbsp sugar

 

For the lemon cream

  • ¾ cup cold heavy cream
  • ⅛ teaspoon kosher salt
  • 1 lemon, zested
  • 4 (5.3oz) Lemon Curd ELLENOS yogurt

 

For assembly:

  • Ladyfingers
  • Lemon curd
  • Lemon zest

 

Equipment:

  • 8″ round pie dish
  • Handheld Mixer / Stand Mixer
  • Mixing bowls

 

YIELD  PREP TIME  CHILL TIME  TOTAL TIME 
6-8 Servings 20 minutes 12 hours 12 hours 20 minutes

 

Instructions

 

Make the earl grey soak:

  1. Brew the tea bags in hot water with the sugar for 5 to 10 minutes. Let the tea cool completely.

 

Make the lemon curd cream:

  1. In a stand mixer (or a large bowl with an electric hand mixer), whip the heavy cream, salt, and lemon zest on medium speed until soft peaks form, about 2 minutes.
  2. Transfer the whipped cream to a bowl, add the Ellenos Lemon Curd yogurt, and gently fold until well combined.

Assemble the tiramisu:

  1. Working with one ladyfinger at a time, quickly dip it into the earl grey soak and place it in a ceramic pie dish. Repeat, nestling them tightly together, until the bottom of the dish is covered.
  2. Spread the lemon curd cream evenly over the ladyfingers. Add dollops of lemon curd on top and swirl using chopsticks or a skewer to create a marbled effect. Cover and refrigerate for at least 12 hours (or up to 24 hours) to allow the ladyfingers to soften and the cream to set.
  3. Before serving, sprinkle lemon zest over the top. Use a large spoon to scoop and serve.

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