To a heat proof mixing bowl, add granulated sugar and lemon zest. Rub together the granulated sugar and lemon zest so it almost look like wet sand.

Then add the egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.

Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.

Take it off the heat and dry the bowl. Add the mascarpone and Limoncello. Continuing with the hand whisk, whisk it together until combined and no lumps appear.

In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.

Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.

In a shallow bowl mix together the Limoncello and water. Dip the ladyfingers into the Limoncello mixture once on each side. Dipping them more than just once on each side will make the tiramisu very boozy.

Lay the lady fingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Repeat the process.

Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.

While the tiramisu rests, make the lemon curd so it has time to cool down completely.

In a medium sized saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.

Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.

Let it sit for 2 minutes to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface of the curd and place it in the fridge. Let it cool down until it’s needed.

Once ready to serve, add the lemon curd on top of the tiramisu and it’s ready to be enjoyed. Optionally, decorate with lemon slices and mint leaves.