Start by boiling 1 cup of water in a small saucepan. Once boiling, remove from heat and add 2 tablespoons of loose-leaf Earl Grey tea. Let steep for 5-7 minutes. Strain and cool the tea.

Brew 1 cup of strong coffee or espresso. Mix ½ cup of cooled Earl Grey tea with the coffee. Stir well.

In a large mixing bowl, combine 1 cup mascarpone cheese, 1 cup heavy cream, ¼ cup sugar, and 1 teaspoon vanilla extract. Whip to smooth and fluffy, about 2-3 minutes.

Dip each ladyfinger briefly in the coffee-tea mixture. Lay them in a single layer at the bottom of a baking dish.

Spread half of the mascarpone mixture over the ladyfingers. Add another layer of dipped ladyfingers and then the remaining mascarpone mixture on top.

Cover and chill the tiramisu in the refrigerator for at least 4 hours, ideally overnight.

Dust the top with cocoa powder before serving. Slice and plate, adding garnishes like chocolate shavings or fresh berries if desired.