Lavender Earl Grey Concentrate:
- 1 ½ c of boiling water (for tea)
- 3 rounded Tbs of Blue Canyon Lavender Earl Grey Tea in a tea ball
- 1/4 c sugar
- 1tsp of vanilla extract
Mascarpone Whipped Cream
- 1 ¼ c of cold heavy cream
- 8 oz of cold mascarpone
- 1 tsp of vanilla extract
- 4 large egg yolks
- 1/2 c of sugar
- pinch of salt
24-30 ladyfingers biscuits (if you can’t find them locally, check online sources)
8x8 pan
Lavender Earl Grey Concentrate:
-Steep the lavender Earl Grey tea in the hot water, let it sit for 10 minutes.
-After 10 minutes, taste the concentrate, you'll want to have a really strong earl grey flavor, almost to the point of being bitter. If it's not quite there, let it steep for five more minutes.
-Add sugar and whisk the concentrate to dissolve the sugar, then add vanilla.
-Set aside to let it cool down
Mascarpone Whipped Cream:
Whisk the cream on medium-high speed until soft peaks form, about one to two minutes.
-Turn off the mixer and add the mascarpone and vanilla for the whipped cream all at once.
-Whisk on medium speed until combined, about 30 seconds.
-Transfer the whipped cream to a medium bowl.
-Combine the egg yolks, sugar, and salt in the mixer bowl, and beat on medium-high speed until light, fluffy, and doubled in volume, about five 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 very light and fluffy cream.
Assemble the Tiramisu:
-Working with one ladyfinger at a time, quickly dip a ladyfinger in the Lavender Earl Grey concentrate and turn to coat.
-Arrange a single layer of biscuits at the bottom of the pan.
-Scoop half of the mascarpone whipped cream over the ladyfingers and spread it evenly over the cookies.
-Repeat the process of dipping the remaining ladyfingers and topping them with the remaining mascarpone whipped cream to make the final layer (or two) of the tiramisu.
-Loosely cover the tiramisu with plastic wrap, and refrigerate for overnight -Serve chilled.