An elegant take on Tiramisu.. From Food and Drink Holiday 2022.
5 egg yolks
1/3 cup (80 mL) honey
1 vanilla bean
4 bags good-quality Earl Grey tea, preferably Davids
3 tbsp (45 mL) brandy
1 cup (250 mL) crème fraîche
1 cup (250 mL) mascarpone
1/2 tsp (2 mL) lemon zest
24 to 30 ladyfingers (or savoiardi in Italian)
1/3 cup (80 mL) grated white chocolate
1. In bowl of a stand mixer fitted with whisk attachment, place egg yolks and honey. Scrape the seeds of the vanilla bean into the bowl, reserving pod. Whisk on high until mixture is pale, yellow and voluminous, about 6 minutes.
2. Place vanilla pod and tea bags in 1 cup (250 mL) boiling water. Steep 15 minutes. Strain into a shallow bowl and add brandy.
3. Transfer yolk mixture to a different bowl. Place crème fraîche in bowl of stand mixer (no need to wash bowl) and whip until its volume increases by one third, about 3 minutes. Add mascarpone and mix until just combined. Gently stir in yolk mixture. Add lemon zest and mix until combined.
4. Quickly dip both sides of a ladyfinger into tea mixture, being careful not to soak it, then place in an 8-inch (20-cm) square baking dish. Cover entire bottom of baking dish with a layer of dipped ladyfingers, breaking to fit as needed.
5. Spread half of mascarpone cream mixture in an even layer over ladyfingers. Dip remaining ladyfingers in tea mixture and make a second layer on top of cream. Spread remaining cream over ladyfingers. Refrigerate at least 3 hours or overnight.
6. When ready to serve, sprinkle white chocolate evenly overtop. Cut into slices and serve.
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