Line a 9”x9” square baking pan with plastic wrap. (Note: Use extra plastic wrap so that the edges hang over. This will help remove the Tiramisu later.)

Using a medium heatproof bowl, whisk together the egg yolks, sugar and chai tea latte. Place bowl over a gently simmering saucepan of water. (Note: Do not let the bottom of the heatproof bowl actually touch the water. It should just sit on top of the saucepan.)

Heat, whisking frequently, until custard reaches 170°F (~6-8 minutes).

Remove from heat and set aside to cool. (Tip: You can place the bowl in the refrigerator for several minutes to speed up this step.)

Add mascarpone cheese and lemon juice to the custard; stir until just combined.

Whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture.

Place the espresso in a shallow bowl. Split each ladyfinger in half. Gently dip 18 of the halves into the espresso and then place in three rows in the 9”x9” baking dish.

Spread ½ of the mascarpone mixture evenly on top of the ladyfingers.

Repeat with remaining ladyfingers and mascarpone mixture.

Cover dish with plastic wrap and refrigerate at least 2 hours.

Cut into squares and garnish with cinnamon before serving. (optional)

Place raspberry in the center of each square before serving. (optional)