Add the tea bags to the boiling water and allow to steep for around 5-10 minutes. Remove the tea bags and set aside in the fridge to cool completely.

Whisk egg whites in a clean bowl until frothy. Add half of the sugar and continue to whisk until white, glossy and stiff, about 5 minutes. Set aside.

Beat the egg yolks and the remaining sugar until pale and thickened, about 2 minutes. Add the mascarpone and mix again until smooth and fully combined.

Add 1/3 of the egg white mixture to the yolk and beat until combined and smooth. Add the remaining 2/3rd and gently fold together to prevent knocking out too much of the air in the egg white.

Quickly dip the biscuits into the tea and arrange in a line on the base of a dish.

Spread over 1/3 of the cream, then repeat this process until you have 3 layers of biscuits.

Add the remaining cream mixture to the top and spread evenly.

Cover and set aside in the fridge for at least 4 hours, but preferably overnight.

Combine the cocoa powder and garam masala in a small bowl before dusting it over the top of the tiramisu.

Optionally, add a layer of shaved chocolate to finish.