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1
in a saucepan, whisk together egg yolks and granulated sugar
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2
over medium heat, cook the mixture, and slowly whisk in milk until well blended. stir constantly until it boils
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3
turn to low heat. put in the tea filter bag of organic dried lavender and make sure it does not blend in the mixture. let the mixture gently boil for another minute
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4
remove the mixture from heat and let it cool for 15 minutes. then cover it and refrigerate it for 1 hour
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5
while waiting for the yolk custard mixture to chill, steep earl grey in the hot water for five minutes. remove the tea bags and allow it to chill at room temperature. when it's completely cooled down - which takes about 30 minutes - add aroma bitters to the tea
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6
break each lady finger into four pieces and set aside
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7
meanwhile, in a mixing bowl, beat heavy cream with lavender extract and vanilla bean seeds until peaks form and set aside
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8
take out the yolk custard mixture. whisk mascarpone into it until smooth and set aside
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9
dip one end of a ladyfinger piece in earl grey and arrange it at the bottom of an 8-ounce mason jar. repeat and put three pieces at the bottom, soaked ends towards inside. then scoop the mascarpone custard over lady fingers, then the vanilla whipped cream. repeat layers and sprinkle with extra dried lavender on top
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10
cover the tiramisu jars and refrigerate 6 hours, or until set
