Prepare the Tea and Espresso Mixture:

1. Brew the Tea: Start by brewing 2 cups of Earl Grey tea and letting it cool. This will be the base for soaking the ladyfingers.
2. Brew the Espresso: Brew 1/2 cup of espresso or strong coffee and let it cool as well. You can mix this with the cooled tea to create the soaking liquid.

Make the Creamy Mascarpone Layer:

3. Whisk the Cream: In a large bowl, whisk the heavy cream and powdered sugar together until soft peaks form. Be careful not to over-whisk; it should be thick but still light.
4. Mix in Mascarpone: In another bowl, whisk the softened mascarpone cheese and vanilla extract until smooth. You can use a hand mixer to make this easier.
5. Fold Together: Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth. Be careful not to deflate the whipped cream.

Assemble the Tiramisu:

6. Soak the Ladyfingers: Quickly dip each ladyfinger into the Earl Grey and espresso mixture. Don’t soak them for too long, just a brief dip is enough to soften them without making them soggy.
7. Layer the Dessert: Place a layer of soaked ladyfingers at the bottom of a serving dish (a 9×9-inch square or similar size works well).
8. Add the Cream Layer: Spread half of the mascarpone cream mixture over the ladyfingers.
9. Repeat Layers: Add another layer of soaked ladyfingers on top of the cream layer and finish with the remaining mascarpone mixture.

Chill the Tiramisu:

10. Refrigerate: Cover the tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

Finish and Serve:

11. Dust with Cocoa Powder: Before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with chocolate shavings, if desired.