At a glance
You're swapping classic coffee for elegant Earl Grey in this showstopping mini tiramisu that combines velvety mascarpone cream, tart blackberry purée, and tea-soaked sponge fingers. The assembly comes together quickly, but patience is key—letting this beauty chill for several hours (or overnight) lets all those sophisticated flavors blend into something truly irresistible.
1/5
Make the blackberry purée
Put the blackberries, sugar and a splash of water into a saucepan. Bring briefly to a simmer and mash the blackberries so they release their juice. Blend the mixture, return it to the heat and simmer a little longer until the purée thickens.
For this step
0/22/5
Whip up the light cream
Pour the whipping cream into the bowl of a stand mixer. Add the mascarpone and vanilla sugar. Whip everything together on medium speed until you have a smooth, firm and airy cream.
For this step
0/33/5
Brew the tea for soaking
Pour hot water over the black tea in a bowl and let it steep for a few minutes. Strain the tea to remove the leaves. While it's still warm, stir in the honey until fully dissolved.
For this step
0/2
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
