earl grey matcha tiramisu cream: 1 cup (240g) heavy cream 2 earl grey tea bags (or 2 tbsp loose leaf) 3 egg yolks 1/3 cup (67g) white sugar 1 cup (227g) mascarpone, soft room temp 1/2 tsp vanilla bean paste (or extract) pinch of salt 1 tbsp (15g) honey or maple syrup *in a small pot, gently heat up the heavy cream with the tea until just simmering. low heat! take off heat and then let it steep there another 10min. strain/remove the tea bags and let cool a bit and then set in the fridge to fully chill. now for the mascarpone part: prep a double boiler by using a small pot with a few inches of water, and then place a heat safe bowl on top. this prevents anything from heating up too much. whisk the egg yolks and sugar together and add to your double boiler. whisk constantly until it's pale and thickened a bit and then take off to cool for about 15 min. then mix in the room temp mascarpone and fold it until its all combined. add in the vanilla, salt, and honey/ample. feel free to strain this as well for extra smoothnesssss. take out the chilled earl grey cream and whip until medium peaks, then fold this into the mascarpone mixture. soak: 1 tbsp (7-8g) matcha powder 3/4 cup (180g) hot water (not boiling like 175°F) 1 tbsp (15g) honey or maple syrup *sift matcha into the bowl and add hot water and sweetener. whisk it gently but well until no clumps remain. if you have a chasen use that! if not, whisk gently using a small whisk or milk frother thing on low. assemble: lady fingers (enough for 2 layers so like 25-30 depending on the size pan) matcha for dusting after quickly dip the lady fingers into the matcha and place in the baking pan. spread on half the cream and repeat this process. make sure to end with cream on top! chill for at leasttt 4 hours or even better overnight. then dust with sifted matcha on top before serving! #earlgrey #matcha #tiramisu #Recipe — @emijuju sur TikTok