In a small/medium saucepan over low-medium heat, combine the water, sugar and freshly squeezed lemon juice. Heat until the sugar has dissolved which takes approx. 5-7 mins. Then add the limoncello and stir. Set aside to cool.

Place the sugar and lemon zest in a medium size heatproof bowl.

In a smaller bowl vigorously whisk the lemon juice together with the eggs. (It is important that the lemon juice and eggs are thoroughly combined to avoid ending up with flecks of cooked egg white in the curd.) Once combined, pour the mixture over the sugar and zest and mix.

Cut the butter into small cubes and add to the mix.

Place the bowl over a pan of barely simmering water (make sure the bowl does not touch the water) and whisk until thickened – approx. 15 mins. Do not be concerned if this takes a little longer

In a large bowl, using either an electric handheld whisk or stand mixer, whisk the heavy cream, powdered sugar, mascarpone, vanilla paste and lemon zest until it reaches the consistency of soft peaks. Set aside and refrigerate until needed.

You can prepare all the elements of this dessert and refrigerate overnight before assembling the lemon tiramisu. The syrup will thicken slightly in the refrigerator but you will still have plenty to generously soak the ladyfingers. Although the following layering process is intended for presentation in a tall glass trifle dish, you are free to assemble this tiramisu in any container you prefer or even arrange as individual portions using martini glasses or teacups.

Place the ladyfingers in the lemon syrup for approx.10 seconds either side then position the first layer (approx. 7-9 fingers per layer) at the bottom of a 8-9” dia x 5-8” high Italian trifle bowl.

Next, evenly spread a layer of mascarpone cream mixture over the ladyfingers, followed by a drizzle of lemon curd. You can, if you wish, use the back of a teaspoon to  evenly spread the curd over the mascarpone cream. Repeat this process until you reach 4-5 layers. Finish with a layer of bright yellow lemon curd.

Refrigerate overnight and when ready to serve, garnish with lemon slices and mint sprigs. In the unlikely event that you have any mascarpone cream left over, you could also add delicious swirls of this confection to complete the decoration.