First begin with the lady fingers. Preheat oven to 350 degrees F.
In a mixing bowl fitted with a whisk attachment, whip eggs and white and vanilla on medium high speed. Slowly pour in sugar. Turn on high speed until eggs have doubled in size looks pale. About 5-10 minutes.
Take bowl off the mixer and fold in the flour, ¼ cup at a time. Be careful to not deflate the eggs too much.
Scoop batter into a piping bag and pipe out batter onto a cookie sheet with parchment paper. Shapes don’t matter too much here, so don’t worry about making these look too pretty.
Bake lady fingers for 15 minutes or until slightly golden brown on edges.
To make the syrup, put water in a small sauce pot. Add sugar, and tea bags. Heat on medium high heat. Once water comes to a boil, turn off heat and let tea bags steep for 5 minutes.
Discard tea bags and stir in cream.
To make mascarpone mousse heat yolks, sugar, and milk over a double boiler. Cook until mixture has doubled in size and is pale and frothy. Pour egg mixture over mascarpone and let it sit for 1 minute to soften the mascarpone. Then whisk until thoroughly combined.
Whip cream to stiff peaks and fold into mascarpone mixture.
Now to assemble, dunk each lady fingers into earl grey syrup, then into pan.
Complete the layer, then pour 1/3 of the mascarpone mousse over top and spread it out with a spatula.
Repeat 2 more times to have a total of 3 layers.
Dust the top with sifted cocoa powder.
This dish tastes best if served the day after assembly!Enjoy!