Add your water to a small saucepan and bring to a boil.
Once water is boiling, remove from heat and add tea to the water. Allow to steep for about 5 minutes.
Remove tea bags or strain loose tea out, and let tea cool.
Fill a saucepan with 1-2 inches of water and bring to a boil.
Place your egg yolks in a glass bowl and add your superfine sugar. Granulated sugar can be used in lieu of superfine if you do not have it. Whisk together.
Place your bowl with eggs and sugar over the pan with boiling water, making sure the bowl does not touch the water. Whisk your egg yolks for 8-10 minutes. Egg yolks should reach 160°F, as well as increase in volume and lighten in color.
Remove from heat and let cool.
While egg mixture cools, in a small bowl, add 2 tbsp of cooled chai and mascarpone cheese. Mix on low until smooth. Set aside.
Add your mascarpone to your egg mixture and blend on low until well combined.
In a large bowl or the bowl of your stand mixer, add cream and 2 tbsp of cooled chai and whip cream to soft-medium peaks.
Fold your whipped cream into egg and mascarpone until homogenous.
Take your ladyfingers and quickly dunk them into your cooled chai, then place them into the bottom of an 8x8 pan. Each cookie should only be dipped for about 1 second. You want them to absorb tea but not be completely saturated.
Once you have covered the bottom, spread half of your cream filling over the top of the ladyfingers and smooth into one layer.
Repeat with the remaining ladyfingers, dipping into the tea and then covering the layer with remaining cream.
Cover and place in the refrigerator for ideally at least 8 hours to allow the cake to set. Once it has sufficiently chilled, using a mesh strainer, sprinkle the top with cocoa cinnamon mixture before serving. Enjoy!
