Brew a strong cup of Earl Grey tea using about 1 cup of freshly boiled water and 2 tea bags or 2 teaspoons of loose tea leaves. Allow it to steep for 5 minutes and then set aside to cool.

In a mixing bowl, whisk together 4 egg yolks and ½ cup of sugar until the mixture is pale and creamy, then fold in 1 cup of mascarpone cheese until smooth.

Prepare your dipping stations by separating the cooled coffee and brewed Earl Grey tea into two shallow dishes.

Quickly dip each ladyfinger into the brewed coffee for about 2 seconds per side and arrange them in a single layer at the bottom of a glass dish.

Spread half of the mascarpone mixture over the ladyfingers evenly using a spatula.

Dip a second batch of ladyfingers quickly in the cooled Earl Grey tea and layer them over the mascarpone cream.

Spread the remaining mascarpone mixture over the tea-soaked ladyfingers evenly.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.

Dust the top of your chilled tiramisu with cocoa powder just before serving.