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London Fog Tiramisu

London Fog Tiramisu

This London Fog Tiramisu features alternating layers of ladyfingers dipped in Earl Grey tea spiked with cognac and a tea-infused mascarpone cream.
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Prep Time 30 minutes
Chilling Time 14 hours
Servings: 12
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 vanilla bean
  • 2 cups heavy cream
  • 6 Earl Grey tea bags divided
  • 1½ cups hot water
  • 2 oz cognac
  • 400g (14oz) ladyfinger cookies
  • 4 large eggs
  • ½ cup granulated sugar divided
  • 475g (27oz) mascarpone cheese
  • ¼ tsp salt
  • pomegranate arils for sprinkling
  • pumpkin seeds for sprinkling
  • chocolate curls for sprinkling
  • dried rose petals for sprinkling

Equipment

  • 1 9x13" pan
  • 1 hand or stand mixer
  • 1 small saucepan
  • 1 heaf-proof bowl
  • 1 heat-proof container
  • 1 off-set spatula

Method
 

  1. Split the vanilla bean down the middle lengthwise. Scrape out the caviar. Reserve both the pod and the caviar.
    1 vanilla bean
  2. Pour the cream into a small saucepan. Add the vanilla bean pod and three of the Earl Grey tea bags. Place over medium-low heat and bring to a gentle simmer. ** Take the pan off of the heat. Cover and let steep for 30 minutes.
    2 cups heavy cream, 6 Earl Grey tea bags, 1 vanilla bean
  3. When the 30 minutes are up, remove the tea bags and give them a good squeeze over the saucepan before discarding them. Remove the vanilla bean pod and chill the cream for 2-3 hours or until very cold. 
  4. Once the cream is in the fridge, place the remaining tea bags in a heat-proof container. Cover them with hot water and let steep for 5 minutes. Remove the tea bags and whisk in the cognac. Transfer the mixture to the fridge and chill until cold. 
    6 Earl Grey tea bags, 1½ cups hot water, 2 oz cognac
  5. Working with one cookie at a time, briefly dunk the cookies in the tea mixture before arranging them in an even layer in a 9x13 pan. *** Chill.
    400g (14oz) ladyfinger cookies
  6. Separate the eggs, placing the yolks and the whites in separate bowls. To the yolks add half of the sugar and the reserved vanilla caviar. Whisk to combine. Place the bowl over a saucepan of simmering water. Cook the yolks until they reach the consistency of a thin custard. About 5 minutes. **** Fold the yolk mixture into the mascarpone and set it aside.
    4 large eggs, ½ cup granulated sugar, 475g (27oz) mascarpone cheese
  7. Pour the cooled cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on high until stiff peaks form. Fold the cream into the mascarpone mixture and set it aside once again.
  8. Thoroughly rinse and dry the mixing bowl and add the egg whites. Whisk on high while streaming in the remaining granulated sugar and the salt. Whisk until medium-stiff peaks form. Fold the whipped egg whites into the mascarpone mixture until no streaks remain. 
    ½ cup granulated sugar, ¼ tsp salt, 4 large eggs
  9. Take the ladyfingers out of the fridge and dollop half of the cream mixture on top. Spread to form an even layer using an offset spatula. Dip the remaining ladyfingers and place them on top of the cream layer. Add the remaining cream and spread to form a smooth surface. Cover and chill the tiramisu for 12 hours.
    400g (14oz) ladyfinger cookies
  10. When ready to serve scatter pomegranate arils, pumpkin seeds, chocolate curls, and rose petals across the surface of the tiramisu. Slice and serve immediately. 
    pomegranate arils, pumpkin seeds, chocolate curls , dried rose petals

Notes

**Do not let the cream come to a boil at any point. If it does, throw out the cream and start again fresh. 
*** Make sure you don’t soak the cookies too much. You just want to coat the outside of the ladyfingers, not soak it all the way through.
**** Keep the heat gentle or you will wind up with scrambled eggs.