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Make the chai dip: Add water, cinnamon stick, cloves, peppercorns, and cardamom powder to a saucepan. Bring to a boil, then lower the heat and simmer for 8-10 minutes. Add black tea bags and simmer for another 2-3 minutes. Remove from heat, then stir in brown sugar or jaggery, vanilla bean paste, rose water, and a splash of cream. Let the mixture cool completely before using.
Whip the cream layer: In a large mixing bowl, beat the heavy cream with powdered sugar, cinnamon, cardamom, and a pinch of salt until soft peaks form. Then, add the mascarpone and whip again until the mixture is smooth and creamy.
Assemble the tiramisu: Quickly dip each ladyfinger into the cooled chai mixture—just a light dunk on each side so they don’t get soggy. Arrange half of them in a single layer in your dish, spread half of the cream mixture on top, then repeat with another layer of soaked ladyfingers and the remaining cream.
Chill and serve: Cover and refrigerate for several hours, or overnight if you can. Right before serving, dust the top with sweetened cocoa powder, then slice and serve chilled.