Combine the water, sugar and tea bag in a small pan over medium heat and mix until the sugar is dissolved.
2 tablespoons granulated sugar, ¾ cup water, 2 Earl Grey Tea bags
Transfer to a bowl to cool, then squeeze out the tea bag, add the gin or elderflower and stir.
1 ounce gin or elderflower liqueur
Rub together the lemon zest and sugar with your fingertips. This helps to impart more lemon flavor into the cream.
⅓ cup granulated sugar, 2 tablespoons lemon zest
Add the mascarpone, lemon sugar, lemon juice, egg yolks, heavy cream and vanilla to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium high speed for 2-3 minutes until it becomes light and fluffy.
8 oz mascarpone, 2 tablespoons lemon juice, 2 large egg yolks, ⅓ cup heavy whipping cream, 1 teaspoon vanilla paste or extract