If Making Homemade Lemon Curd:

• Click on the link to make first:

  https://www.youtube.com/watch?v=0XjuQLLxtYQ&t=133s

Makes 8 X 12 Lasagna Style Pan

Preheat Oven to 375°F (190°C) 

• Line a baking sheet with parchment paper and lightly grease it with a non-stick spray.  Make simple syrup if you do not have any.

Make the Limoncello Syrup:

• Combine water and sugar in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and let cool.  Stir in the Limoncello.  The simple syrup should be at room temperature or cold when using.

Make the Lady Finger Cake:

• In a bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup sugar until fully incorporated.
• In another bowl, whip egg yolks with the remaining ¼ cup sugar and vanilla until thick and pale and add the lemon zest.  Add the yolks mixture to the white and mix well but do not over mix.  Sift the cake flour over the yolk mixture and fold gently.
• Spread the batter evenly on the prepared sheet and bake for about 15 minutes until set and springy to the touch.

Make the Mascarpone Cream:

• In a chilled bowl, whip the heavy cream, mascarpone, sugar, and vanilla together until stiff peaks form. Keep chilled. 

Assemble the Tiramisu:

• Cut the sponge cake to fit a serving dish. Place the first layer in the bottom of the dish Brush generously with Limoncello syrup.  Spread half of the mascarpone cream over the soaked sponge.
• Add another layer of sponge, soak with syrup, and top with the remaining mascarpone cream.
• Let the cake cool in the fridge for al least 2 to 3 hours.
• If using lemon curd, decorate the top like the chef did or spread it over the top or decorate as desired.

Chill and Serve:

• Refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.  Garnish with lemon zest or powdered sugar before serving for added flair.