Lemon Drizzle Tiramisu

Ingredients
600 ml double cream
125 g caster sugar
250 g mascarpone
1 tsp. vanilla extract
2 lemons, 1 zested and 1 pared
150 ml limoncello
200 g sponge fingers (around 30)
200 g lemon curd, plus extra to decorate

Directions
Step 1
Put the double cream, 100g caster sugar, mascarpone, vanilla and lemon zest into a large bowl and whisk with an electric whisk until thick and at soft peaks. Set aside until needed.
Step 2
Put the limoncello, remaining caster sugar and 50ml boiling water into a shallow bowl and whisk so the sugar dissolves. One at a time, dip half of the sponge fingers into the bowl and soak for 10 seconds on each side. Place the soaked biscuits into the base of a 25 x 20 x 5 cm dish in an even layer.
Step 3
Spread over half of the lemon curd in a thin layer to cover the biscuits. Then spoon half of the whipped cream mixture on top and spread out so there’s an even layer.
Step 4
Repeat, dunking the biscuits and layering them with the curd and finishing with a final layer of cream, spooning it on to create ripples. To decorate you can swirl some extra lemon curd on top and finish with a sprinkle of lemon zest. Cover and put in the fridge to chill for a few hours or overnight.