1cupmascarpone (remove from fridge 30 minutes before using)(250 grams)
1cupwhole cream(240 grams)
2tablespoonsicing / powdered sugar
zest of 3 lemons (finely grated)
ANGEL FOOD CAKE
Pre-heat oven to 350° F (180° C) Ungreased 9 inch (23 centimeter) tube pan.
Sift together flour, salt and 1/4 cup sugar 3 times.
In a large bowl beat egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form (don't over beat).
Fold in flour (quarter cup at a time), gently fold until combined (do not over fold). Spoon into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from pan and slice in half through the middle. Drizzle bottom half with lemon syrup and top with half Tiramisu filling, repeat with top half. Sprinkle with white chocolate flakes and dried Lemon zest**. Refrigerate 4 hours or better still over night. Enjoy!
In a small pot mix together water, sugar and lemon juice, heat on a slow boil until sugar has completely dissolved and mixture has thickened slightly, approximately 10-15 minutes. Remove from heat and let cool completely.
LEMON TIRAMISU FILLING
Gently mix together mascarpone and lemon zest, add cream and sugar and beat until thick.
DRIED LEMON ZEST**
Grate 2 or 3 lemons, place zest on parchment paper and let dry over night.