Lemon Tiramisu

LEMON SYRUP:
juice from 3 lemons
½ cup water
½ cup sugar
zest from 1 lemon
In a small saucepan, combine lemon juice, water, sugar and zest. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. Set aside.

FILLING #1:
1 ½ cups whipping cream
½ cup confectioners sugar
1-8 oz. mascarpone cheese
2 teaspoons vanilla
zest of 1 lemon

Whip the cream in a large bowl until thick. Add the lemon zest; continue to whip until the cream holds soft peaks. In another bowl, cream together sugar, mascarpone cheese and vanilla for 30 seconds. Whip the cream into the mascarpone mixture. Set aside.

FILLING #2:
1-8 oz. mascarpone cheese
1 cup lemonade concentrate, thawed
1/3 cup confectioners sugar
¼ cup cream mixture from above
yellow food coloring

In another bowl, cream the mascarpone and then add the concentrate, sugar, food coloring and cream mixture. Set aside. Mix until smooth. Set aside.
Pull apart angel food cake into very small pieces. In serving bowl or baking dish put a layer of the crumbled cake, press down a bit. Spoon or brush the lemon syrup mixture over the cake crumbles. Just enough to lightly moisten. Spread a layer of the mascarpone/cream mixture. Spread a layer of the mascarpone/lemon mixture. Repeat with cake and both mascarpone layers. Top with the sweetened cream (1 ½ cups whipping cream, 1 tsp. vanilla and ¼ cup sugar). Sprinkle with lemon zest. {Even better if you can make a day in advance.}