Make a cup of tea with 3 earl grey tea bags. I know it sounds a lot but you want the Earl Grey to be strong enough in the final pudding. Leave to cool.
Serves the Tea-amisu in teacups with saucers for a very cute way to present it on the dinning table.
Separate the eggs.
Whisk the egg whites to soft peaks.
In a bowl mix together the marscapone, sugar and egg yolks.
Gently fold in the egg whites. It takes a while but be gentle.
Dunk the sponge fingers in the cold tea and break up into chunks to make a layer in the tea cup.
Drizzle an extra teaspoons of tea over the sponge fingers.
Smooth over a layer of cream.
Sprinkle the chocolate over the cream.
Repeat the sponge fingers, cream and chocolate to make layers.
Pop in the fridge and leave for at least 1 hour.