Lemon Zest Tiramisu

Adapted from Bo Friberg's Culinary Book Recipe

For the Filling:
3 tbsp. The Perfect Purée Lemon Zest, thawed
2 eggs
9 oz. light corn syrup
3 cups heavy cream
1 lb. mascarpone cheese
Shaved chocolate or cocoa powder
Method for the Filling:
1. Whip the eggs in a bowl with a whisk until foamy, about 30 seconds.
2. In a pot, bring the corn syrup to a boil and slowly pour into the egg mixture while whipping constantly. Continue to beat the mixture until the mixture has completely cooled.
3. Whip the cream with a whisk to stiff peaks and reserve.
4. Gradually fold the egg mixture with a spatula into the mascarpone, then fold in the whipped cream and Lemon Zest.
5. Refrigerate until needed; use within 4 days.
For the Syrup:
2 oz. sugar
2 oz. water
6 oz. espresso
2 oz. brandy
Method for the Syrup:
Mix all ingredients in a bowl.
For the Assembly:
1 packet of ladyfingers
1. Lay a ladyfinger into the syrup and quickly roll it over to the other side. Immediately place the soaked ladyfinger into a proper vessel in one layer. Do not oversoak ladyfingers as they will break or become too mushy. Only prepare enough to make one layer at a time.
2. Cover with filling to about 1/2 inch above ladyfingers.
3. Repeat at least one more time and garnish with cocoa or chocolate shavings.