Obsessed with this summer version of my favorite dessert! # 310: Nectarine Earl Grey Tea-ramisu

Tiramisu has a little bit of everything: custard, mascarpone, chocolate and cake. Grazie Italia! This version is closer to a classic English trifle, with an added fruit layer and the coffee swapped out for Earl Grey tea.

It is a bit dangerous though. I meant to have one bite during the photoshoot and accidentally ate the whole jar in 5 minutes flat. You have been warned.

Why are nectarines so delicious? Hot take: they are yummier than peaches. Peaches may be the darling of the stone fruit club with a Nintendo character named after them, but nectarines have a brighter flavor and no fuzz to deal with.

Earl Grey can be such a delicate flavor, so I tried amping it up a bit by mixing tea leaves into the lady fingers.

Second bake in a row that separately whipped the egg whites and yolks. Really bringing it home to round out Fluffy Cake Girl Summer.

Floof.

I wasn’t looking forward to trying to cram rectangular lady fingers into round jars, so I went rogue.

Voila! Problem solved.

Stylin’ ombre eggs.

Time to get sabayON it! (Ok that joke might be a little too much of a stretch, even for the baking nerd that I am.)

I’ve never been a huge fan of eating raw eggs, even though you traditionally don’t cook the eggs in a tiramisu cream. Luckily making a sabayon doesn’t change the texture or flavor! It just adds a step: gently cooking the egg yolks and sugar over a bain marie until pastel and thick. Then you add in all the luscious dairy and it’s ready for assembly.

So hard to not eat the ingredients, eek!

I tried daintily painting on the earl grey tea soak, but halfway through I switched to dunking the rounds directly into the tea. Who was I kidding?

I always forget a layer when assembling a tiramisu, and this one had a few extra elements: cake, tea, cream, cocoa powder, fruit. Repeat!

Trying to neatly get a smooth layer in a jar is surprisingly hard.

The cocoa powder slightly overwhelmed the Earl Grey flavor, but no regrets.

Fast forward through another round of layers and ta-daa!

These cute little jars started their lives holding banana pudding so it only feels appropriate to use them for another delicious custard. (Thanks for the jars, Tom!)

Happy munching!

Recipe inspired by Nadiya Bakes