earl grey apple tiramisu

Imagine your favorite apple pie and a classic tiramisu coming together in the most beautiful way. That’s exactly what this dessert is all about.

This tiramisu is built with four irresistible layers: apple cider soaked ladyfingers, Earl Grey–infused mascarpone cream, lemony apple compote, and toasty pecan crumbles. The apple compote adds incredible texture and brightness, giving this tiramisu its unique character and setting it apart from the classic. Each bite delivers every layer distinctly, yet harmoniously.

Cozy, elegant, and just a little indulgent, this tiramisu is guaranteed to impress everyone at the table including yourself.

INGREDIENTS

For the apple cider soak:

• 3 cups apple cider

For the Earl Grey mascarpone cream:

• 3 bags Earl Grey tea

• ¾ cup granulated sugar, divided

• 6 large eggs, separated

• 16 ounces mascarpone cheese

• ¼ teaspoon kosher salt

• 1 cup cold heavy cream

For the apple compote:

• 2 cups strong Earl Grey tea (3 bags)

• 8 EverCrisp apples, peeled and chopped

• ⅔ cup brown sugar

• 2 teaspoons ground cinnamon

• Zest of 1 lemon and juice of 1 lemon

• 3 tablespoons unsalted butter

• ¼ cup cornstarch

For the walnut crumbles:

• ½ cup all-purpose flour

• ¼ cup granulated sugar

• ½ teaspoon kosher salt

• ½ teaspoon baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon vanilla extract

• ¼ cup cold butter, cut into small pieces

• 1 cup pecan pieces

For Assembly:

• 40 to 45 crisp (savoiardi) ladyfingers

* Serves 8 to 10

INSTRUCTIONS

MAKE THE EARL GREY MASCARPONE CREAM:

1. Cut open the Earl Grey tea bags and place the tea leaves and sugar in a high-speed blender. Blitz for 15 to 30 seconds until the sugar is finely scented with tea. Set aside.

2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer). Place the yolks in a separate bowl.

3. Add ¼ cup of the Earl Grey sugar to the egg whites and beat on medium speed until stiff peaks form, 4 to 5 minutes. Transfer to a separate bowl and set aside.

4. In the now-empty mixer bowl, add the egg yolks and remaining ½ cup Earl Grey sugar. Beat on medium speed until very pale yellow and doubled in volume, 5 to 8 minutes, scraping the bowl as needed.

5. Add the mascarpone cheese and kosher salt. Beat on medium speed until smooth and fully incorporated, about 30 seconds. Transfer this mixture to a large bowl.

6. In the clean mixer bowl, whip the cold heavy cream on medium speed until soft peaks form, 3 to 4 minutes.

7. Gently fold the whipped cream into the mascarpone mixture. Then fold in the whipped egg whites in batches, being careful not to deflate the mixture.

MAKE THE APPLE COMPOTE:

1. Brew 2 cups of strong Earl Grey tea using 3 tea bags. Let steep for 10 minutes, then remove the bags.

2. In a large bowl, combine the chopped apples, brown sugar, cinnamon, lemon zest, and lemon juice.

3. Melt the butter in a large skillet over medium heat. Add the apple mixture and cook until the apples begin to soften, 6 to 8 minutes.

4. In a small bowl, whisk together the cornstarch and brewed Earl Grey tea. Pour the mixture into the skillet and cook, stirring, until the liquid thickens and most of the moisture evaporates, 2 to 3 minutes.

5. Remove from heat and let cool completely.

MAKE THE WALNUT CRUMBLES:

1. Preheat the oven to 375°F.

2. In a large bowl, combine the flour, sugar, salt, baking powder, cinnamon, and vanilla extract. Add the cold butter.

3. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse sand. Stir in the pecan pieces.

4. Spread the mixture evenly on a baking sheet and bake for 30 to 35 minutes, stirring halfway through, until golden and crisp. Let cool completely.

ASSEMBLE THE TIRAMISU:

1. Working one ladyfinger at a time, quickly dip each into the apple cider and arrange in a single layer in a 9x13-inch baking dish (about 22 ladyfingers).

2. Spread half of the Earl Grey mascarpone cream evenly over the ladyfingers. Add a second layer of soaked ladyfingers.

3. Spoon the cooled apple compote evenly over the second layer. Top with the remaining mascarpone cream and smooth the surface with an offset spatula.

4. Cover and refrigerate for at least 12 hours or up to 24 hours to allow the flavors to meld.

5. Just before serving, sprinkle the walnut crumbles evenly over the top. Scoop and serve.

NOTE: Leftover tiramisu can be refrigerated for up to 3 days. The ladyfingers will continue to soften as the tiramisu sits.