Lemon Tiramisu with Lemon Curd

In a medium non-metal saucepan, whisk together egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice.

Heat over medium heat, whisking constantly, until the mixture comes to a simmer and thickens (about 1 minute after simmering).

Strain through a wire strainer or cheesecloth into a non-metal heat-safe bowl. Stir in butter until fully melted and smooth.

Cover with parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.

Lemon Syrup:

Combine water, sugar, lemon juice, peeled lemon zest, and basil (if using) in a saucepan.

Bring to a simmer on medium heat, then let cool. Strain out the lemon peels. If using limoncello, add it now.

Filling:

Chill your mixing bowl and whisk in the freezer for 5 minutes. Whip the heavy cream in the chilled bowl to stiff peaks.

In a large bowl, whisk together half of the cooled lemon curd and all of the mascarpone cheese until smooth.

Gently fold in the whipped cream with a whisk or spatula, being careful not to deflate it.

Assembly: