Instructions

1. Bring water to a boil then pour 250ml over the earl grey teabags in a heatproof bowl. Leave to steep for about 5 minutes, then add another 250ml cold water. Squeeze out the teabags and discard them.
2. Zest the lemon into a small bowl and set aside, then juice the lemon and add the juice to the tea. Leave the tea to cool to room temperature (you can refrigerate to speed this up.
3. Once tea has cooled, start on the tiramisu mixture. Whisk the cream to medium peaks and set aside.
4. In a clean bowl, whisk together the egg yolks and caster sugar until pale and thickened, about 3 minutes.
5. Add the reserved lemon zest and mascarpone cheese and whisk just until combined.
6. Carefully fold in the whipped cream to the mascarpone mixture.
7. In a clean bowl, whisk the egg whites until soft peaks form. Carefully fold the whisked egg whites into the mascarpone mixture with a spatula or large metal spoon.
8. Start assembling the tiramisu.
9. Dip the biscuits, one at a time, into the cooled tea then arrange on the bottom of a 15 x 25cm dish (6.5 x 10inches) until the bottom is covered. Tip: You don’t want the biscuits to get too soggy as they absorb liquid quickly and will break, so dip for a few seconds then let any extra liquid drip off before arranging in the dish.
10. Spoon half of the mascarpone mixture on top of the biscuits and spread it out evenly.
11. Arrange 1 punnet of raspberries on top of this layer.
12. Dip the remaining biscuits in tea and arrange on top, then spread the remaining mascarpone mixture over the biscuits. Finally, add the remaining punnet of raspberries, dotting them evenly over the surface.
13. As a final touch, you could garnish with a little extra lemon zest.
14. Refrigerate for at least 4 hours to allow to firm up before serving.