2 cups lukewarm water
1 "family sized" cold water brew black tea bag (I used Lipton's)
8 oz marscapone cheese
2 tsp vanilla extract
1/2 cup granulated sugar
1/4 cup powdered sugar
2 (5.3 oz) packages lady fingers
1 pint heavy whipping cream
2 tbsp cocoa powder for dusting
Place the tea bag in the water. Stir in the granulated sugar (keep stirring until sugar dissolves). Let tea brew for 10-15 minutes.
Beat together the mascarpone cheese with the powdered sugar and vanilla extract until creamy. In another bowl, whip two cups of the cream into soft peaks and then add the marscapone cheese mixture. Whip until combined (but don't over-mix it!). Set aside, reserving the remaining two cups of cream in the fridge.
Remove the tea bag from the tea. Line either an 8" square dish or a 9" cake pan with ladyfingers. Pour about 1/4 cup tea over ladyfingers. Then, smooth on half of the marscapone cheese mixture (do the best you can, it might be a bit stiff). Top with another layer of ladyfingers. Pour more tea over top then smear the remaining cheese mixture. Top with a final layer of ladyfingers and the rest of the tea.
Remove reserved cream from the fridge and whip until soft peaks form. Spread whipped cream over top of the tiramisu, cover lightly in plastic wrap and set in the fridge for 8-12 hours.
Right before serving, dust with cocoa and slice into squares.
12 hours or Overnight