• 175g caster sugar
• 75ml water
• Juice of one lemon
• Rind of one lemon, cut into large strips
• 2 SPAR large eggs, separated
• 80g caster sugar
• 500g mascarpone cheese
• 200g ladyfinger biscuits
• 350g shop-bought lemon curd
• Icing sugar, for dusting
• Lemon slices or zest, to decorate

1. To make the lemon syrup, add the lemon rind to a small pot. Add the caster sugar and water. Heat over a low heat until the sugar has dissolved. Remove the lemon rind and set aside to cool.
2. To make the mascarpone cream, whisk the egg yolks and sugar together until thick and pale in colour. Add the mascarpone and whisk. Set aside.
3. In a separate bowl, whisk the egg whites until frothy. Fold the egg whites into the mascarpone mixture and set aside.
4. To assemble, first dip the lady finger biscuits into the lemon syrup, soaking on each side so they become wet, but not soggy. Add a layer of the soaked biscuits to the bottom of your dish.(a rectangular dish approx. 20x30cm works well for this quantity)
5. Next, spread half the lemon curd in an even layer on top of the soaked biscuits.
6. Dollop half the mascarpone cream on top and use a spoon or palette knife to spread the curd into an even layer.
7. Add another layer of soaked ladyfinger biscuits, followed by the remaining lemon curd and the mascarpone cream. Spread it into an even layer.
8. Cover the dish and leave it in the fridge to set overnight or for a minimum of four hours.
9. To decorate, add a dusting of icing sugar over the top and garnish with slices of lemon or lemon zest.