To make the syrup. Bring ½ cup water, the honey, and ginger to a gentle boil over medium. Simmer, 1-2 minutes and remove from the heat. Add the tea bags, cover, and steep 15 minutes. Strain out the ginger and discard the tea.

In a bowl, beat together the egg yolks, mascarpone, ¼ cup heavy cream, honey, Aperol, vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes.

In a separate bowl, whip the remaining ¼ cup of cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.

Working with one at a time, quickly dip each ladyfinger into the ginger syrup. Do not let the ladyfinger sit long in the syrup, they’ll get too soggy. Arrange a single layer of the dipped ladyfingers in a 9×9 inch baking dish.

Spoon over about half of the mascarpone cream. Dollop ½ cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.

Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.

Before serving, top with 2-3 tablespoons jam plus the sliced strawberries. If desired, crumble freeze-dried raspberries overtop. Slice, scoop, and enjoy!