Boil the water in a saucepan. Once boiling, remove from heat and add the Earl Grey tea leaves or tea bags. Steep for 5 minutes.

Strain the tea to remove leaves or remove tea bags. Stir in granulated sugar until dissolved. Let cool to room temperature.

In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Dip each ladyfinger briefly into the cooled Earl Grey tea mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of an 8x8 inch baking dish.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat the layers with the remaining ladyfingers and mascarpone mixture.

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

Before serving, dust the top with cocoa powder and sprinkle with grated lemon zest if desired.

Cut into squares and serve chilled.