For Angel Loaf Cake
For Whipped Cream
For Soaking Liquid
For angel loaf cake, preheat oven to 375 °F. Whip egg whites with cream of tartar and salt until they are foamy. Gradually pour in ½ cup sugar while whipping and continue to whip until whites hold a stiff peak (whites stand straight when beaters are lifted). Stir in vanilla. Sift pastry flour with remaining ¼ cup of sugar and stir in lemon zest. Fold flour into whites gently but quickly in 3 additions. Scrape batter into an ungreased 9-x-5-inch loaf pan and run a knife through batter to remove any large bubbles. Bake 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Invert pan and let cake cool completely.
For filling, whisk egg yolks with sugar, limoncello, lemon juice and lemon zest over a pot of simmering water until doubled in volume. Remove from heat. In a separate bowl, whip cream with vanilla. Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to assemble.
For whipped cream, whip cream to soft peaks, add sugar and chill.
For soaking liquid, heat sugar, water, and lemon zest until a simmer is reached. Cool to room temperature and stir in limoncello and lemon juice.
To assemble, slice angel loaf into slices ½ -inch thick and place a single layer in a large, clear trifle bowl or individual glasses. Brush cake generously with lemon syrup and spread a third of the mascarpone filling over. Toss berries and layer a third of the berries over mascarpone. Top berries with another layer of cake and continue process two more times, finishing tiramisu with berries. Dollop whipped cream in the center of the tiramisu, top with just a few more berries and garnish with curls of lemon zest. Chill until ready serve.