Begin by boiling 160 ml of water in a saucepan over high heat. Once boiling, remove from heat and stir in 50 g of sugar along with 2 teaspoons of loose leaf Earl Grey tea. Allow the mixture to steep for 20 minutes, then strain it to remove the tea leaves.

Carefully crack the eggs, placing the yolks in one mixing bowl and the egg whites in another, avoiding any yolks in the whites.

Using an electric mixer, beat the egg whites on medium-high speed until frothy. Gradually add half of the remaining sugar, then continue to beat until the mixture forms stiff peaks, about 3–5 minutes.

In the bowl with the egg yolks, add the remaining sugar and beat on medium speed until light and fluffy, about 4–5 minutes. Fold in 250 g of mascarpone until smooth.

Gently fold the beaten egg whites into the mascarpone mixture to maintain the airy texture.

In a shallow dish, spread a thin layer of the mascarpone cream. Quickly dip the savoiardi into the brewed Earl Grey tea for 1-2 seconds per side, then layer over the cream, repeating until all ingredients are used.

Cover with cling film and refrigerate for at least 2 hours, ideally overnight for the best flavor and texture.