Make the lemon syrup

• Whisk the icing sugar into the lemon juice until fully dissolved.

Whip the lemon cream

• Pour the cold double cream into a bowl with the icing sugar, lemon juice and lemon zest.
• Whip until soft, thick peaks form.

Dip the sponge fingers

• Quickly dip each sponge finger in the lemon syrup so it is soaked but not soggy.

Layer the tiramisu

• Line the base of the dish with a layer of dipped sponge fingers.
• Spread over half of the lemon curd, then half of the lemon cream.
• Repeat with the remaining sponge fingers, lemon curd and lemon cream.

Chill overnight

• Cover the dish and refrigerate until set.

Decorate and serve

• Top with sliced lemons and fresh mint before serving.