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:
- 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:
- 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.
- Transfer the whipped cream to a bowl, add the Ellenos Lemon Curd yogurt, and gently fold until well combined.
Assemble the tiramisu:
- 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.
- 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.
- Before serving, sprinkle lemon zest over the top. Use a large spoon to scoop and serve.
