for 8 people

Cream

1 tbsp	black tea (e.g. Earl Grey)
2 ½ dl	full cream

Tea

1 ½ tbsp	black tea (e.g. Earl Grey)
3 dl	water, boiling
1 ½ tbsp	sugar

Mascarpone cream

3 tbsp	sugar
2	fresh egg yolks
500 g	mascarpone
2	fresh egg whites
1 pinch	salt

Tiramisu

200 g

sponge fingers

To decorate

½ tbsp

black tea (e.g. Earl Grey)

How it's done

Cream

Place the cream and teainto a bowl, mix and leave to infuse in the fridge for approx. 12 hrs. or overnight.

Tea

Pour the boiling water over the tea bags, add the sugar, leave to brew for approx. 4 mins. Pour the tea through a sieve into a measuring cup, leave to cool.

Mascarpone cream

Place the sugar and egg yolks in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix in the mascarpone. Beat the egg whites with the salt until stiff. Pour the chilled cream through a sieve into a measuring cup, whip until stiff. Carefully fold the whipped cream and then the beaten egg whites into the mixture using a rubber spatula.

Tiramisu

Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the tea. Spread half of the mascarpone mixture on top. Dip the remaining sponge fingers into the tea, place on top, and spread the remaining mixture over them. Cover the tiramisu and chill for approx. 2 hrs.

To decorate

Garnish the tiramisu with the tea.

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