Method
<ol><li>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.</li><li>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.</li><li>Steep dried lavender in 100ml hot water for 10 minutes, then strain and cool completely.</li><li>Whip chilled coconut cream until soft peaks form. In separate bowl, beat mascarpone with powdered sugar, vanilla, and cooled lavender tea until smooth.</li><li>Gently fold whipped coconut cream into mascarpone mixture until just combined.</li><li>Quickly dip each ladyfinger into cold brew and arrange in single layer in 9x13 inch dish.</li><li>Spread half the coconut-mascarpone mixture over cookies. Repeat with second layer of dipped cookies and remaining cream.</li><li>Cover and refrigerate for at least 6 hours or overnight.</li><li>Before serving, dust with cocoa powder and sprinkle with toasted coconut.</li></ol>
