This tea-based tiramisu is for all the non-coffee drinkers out there (because yes, we see you). As much as I love traditional tiramisu made with punchy espresso, I wanted to create an alternative with more gentle notes. In this version, Earl Grey tea is infused in the Grand Marnier–spiked soaking liquid and speckled throughout the mascarpone cream, doubling down on the floral, citrusy flavor.

A few tips for tea-ramisu success: First, keep your eye on the clock when steeping your tea bags. Anything longer than 10 minutes and your tea will take on an unpleasant bitterness. Second, I know 10 bags may seem like a lot, but believe me, you need them. The large quantity is necessary in achieving a quick concentration. Third, be careful when dunking the lady fingers—turn each one in the liquid for just a few seconds, otherwise they’ll disintegrate. Lastly, don’t rush the resting process—this beauty needs at least four hours to properly meld. The tea flavor becomes more pronounced with time, plus the cream texture becomes more custardy as it sets.