Lemon Zest Sugar
Rub together the lemon zest and sugar.
Add the heavy cream to the mascarpone, lemon sugar and egg yolks.
Whip the lemon cream on high speed for 2 minutes.
Finished, fluffy lemon mascarpone cream.
Dip and quickly roll each lady finger in the tea and gin.
Lay the dipped lady fingers in one layer.
Spread on half of the lemon cream.
Add the second layer of dipped lady fingers.
Spread on the remaining cream and refrigerate for 8 hours.
Use a stencil (optional) and dust powdered sugar over the top.