In a heatproof bowl or pitcher, combine the hot water and earl grey tea bags. Allow to steep for 5 to 7 minutes. We want some strong earl grey tea! Press out the excess tea from the tea bags and discard. Mix in the heavy cream and sugar.

In the stand-up mixer with the whisk attachment (or in a medium bowl with a hand-mixer), combine the mascarpone, sugar, egg yolks, bourbon, earl grey tea, heavy cream and salt. Beat for two to three minutes, until light and fluffy. You’ll know the mixture is ready when it reaches soft peaks—it should fall back onto itself.

Spread a few tablespoons of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the earl grey tea, arranging them side by side. If there's a gap between the lady fingers and the baking dish, place a few in the opposite direction. Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers.

Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Right before serving, dust the top, using a sieve (this helps avoid clumps) with the cocoa powder.