Ingredients
Method
Bring 1½ cups water to a boil in a medium saucepan. Remove from heat and immediately add 10 Earl Grey tea bags and 2 Tbsp. sugar. Let sit, stirring occasionally, 10 minutes.
Remove tea bags, wringing them out over pan; discard tea bags. Pour tea into a shallow bowl and stir in ⅓ cup Grand Marnier or other orange liqueur and a pinch of kosher salt. Let cool. Do Ahead: Soak can be made 1 day ahead. Cover and chill.
Pour water into a clean medium saucepan to come 2" up sides and bring to a simmer. Combine 3 large egg yolks and 2 Tbsp. water in a medium heatproof bowl. Cut open 3 Earl Grey tea bags and empty into a spice mill or blender. Add ¹⁄₃ cup sugar and pulse until tea is very finely ground; add to bowl with egg yolks. Set bowl over saucepan (do not let it touch water) and reduce heat to low. Using an electric mixer (or a large whisk), beat mixture on medium-high speed until eggs are tripled in volume and pale yellow in color, about 5 minutes. Remove bowl from heat; let cool.
Using clean beaters, beat 1½ cups chilled heavy cream and ¾ cup mascarpone in a separate medium bowl on medium-high speed until medium peaks form. Add 1 tsp. vanilla bean paste or vanilla extract and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat 1 minute. Add egg yolk mixture and gently fold with a rubber spatula just until no streaks remain.
Working one at a time, dip 10 crisp ladyfingers into soak, leaving just until slightly softened, 1–2 seconds per side. Arrange ladyfingers in an even layer in an 8x8" baking dish. Using an offset spatula, spread half of filling evenly over. Working one at a time, soak remaining 10 crisp ladyfingers and layer in baking dish over filling. Spread remaining filling over, creating swooshes and swirls as desired. Cover baking dish with plastic wrap and chill tea-ramisu at least 4 hours.
Just before serving, uncover tea-ramisu and lightly dust with unsweetened cocoa powder. Do Ahead: Tea-ramisu (without cocoa powder) can be made 1 day ahead. Keep chilled.