High Tea Tiramisu

Here is my take on a Classic Italian dessert Tiramisu, switching the coffee soaked sponge fingers for tea soaked. But not just any old tea, as you need a bold strong bodied tea to carry this off in place of coffee. From our tea collection I recommend our earl grey blend High Tea which brings in the extra subtle layers of flavour, with vanilla and a slight hint of rose and the robust bergamot and black tea that is earl grey.



  • Tea Cake Co. High Tea blend – 300mls water with 3tsp loose leaf tea brewed strong
  • 250 ml marscapone cheese
  • 500 ml double cream
  • 5 tbs rapadura sugar
  • 175g savoiardi sponge fingers make your own
  • 25g quality dark chocolate
  • deep serving dish




  1. Whip cream, marscapone and sugar together until thick and smooth.
  2. Place cool brewed High Tea in a shallow bowl. Soak a couple of sponge fingers in the tea and while they a still firm enough to handle remove and lay out on the bottom of the deep serving dish.
  3. Spread over the cream mixture on the sponge fingers and then grate some dark cholocate over this.
  4. Repeat steps 2 & 3 until you have used up all the sponge fingers and cream mixture, finishing with the cream mixture as the last layer.
  5. Cover and refrigerate overnight. Before serving grate more chocolate and sprinkle cocoa powder. ENJOY!