Coconut Lavender Iced Coffee Tiramisu

1. Combine coarsely ground coffee with cold water in a large jar or cold brew maker. Stir well and steep for 12-24 hours at room temperature.
2. Strain cold brew through a fine-mesh sieve lined with cheesecloth or coffee filter. Set aside 300ml for soaking cookies and reserve remaining for serving.
3. Steep dried lavender in 100ml hot water for 10 minutes, then strain and cool completely.
4. Whip chilled coconut cream until soft peaks form. In separate bowl, beat mascarpone with powdered sugar, vanilla, and cooled lavender tea until smooth.
5. Gently fold whipped coconut cream into mascarpone mixture until just combined.
6. Quickly dip each ladyfinger into cold brew and arrange in single layer in 9x13 inch dish.
7. Spread half the coconut-mascarpone mixture over cookies. Repeat with second layer of dipped cookies and remaining cream.
8. Cover and refrigerate for at least 6 hours or overnight.
9. Before serving, dust with cocoa powder and sprinkle with toasted coconut.

Don't over-soak the ladyfingers or they'll become mushy - a quick dip is sufficient. Use only culinary-grade lavender; regular lavender can be bitter and unsafe. Chill your coconut cream overnight for best whipping results. The tiramisu tastes best after overnight chilling as flavors meld together. Toast coconut flakes in dry pan for 2-3 minutes until golden for extra flavor.