Lemon Mascarpone Zuccotto

Preheat oven to 350 degrees F.

Line a 13½ inch by 9½ inch baking sheet with parchment paper and set aside.

In a medium bowl, whisk together eggs, yolk, sugar, salt and vanilla and whisk until just combined. Create a double boiler by placing bowl over a pot of very hot but not boiling water. Do not allow bowl to touch water. Stir mixture until warm to the touch. Transfer mixture to stand mixer bowl. Beat mixture on medium high speed with whip attachment for 4 to 5 minutes or until tripled in volume and mixture holds a ribbon trail.

Sift together the flour, cocoa and baking powder. Fold the flour mixture gradually into the egg mixture thoroughly but gently until well incorporated. Fold in the butter the same way.

Pour batter into prepared jelly roll pan and bake in middle rack of oven for 15 to 17 minutes or until bubbles are firm and cake is set. Remove from oven. Cool slightly on wire rack in jelly roll pan. Remove from pan and remove parchment paper.

Tracing around the top of a 9 inch diameter stainless bowl cut out a circle of cake. Line the 9 inch diameter bowl with plastic wrap and push the cake circle into bottom of bowl. Cake should come up two thirds of the sides of bowl. Evenly brush cake with ¼ cup of the Frangelico. Crumble the rest of cake into a separate bowl and pour remaining Frangelico over it. Set aside.

Whip the cream until soft peaks start to form. Add the mascarpone and whip until smooth. Do not over beat or cream will turn grainy.

In a medium bowl combine egg whites with sugar and stir over double boiler until sugar dissolves and whites are warm. Remove and beat on high speed until meringue is stiff, 3 to 5 minutes.

Sprinkle nuts and lemon zest over cake crumbs and stir. Fold together meringue and cream and gently fold in cake crumbs until blended. Add the lemon juice and fold again. Pour mixture into prepared bowl and cover with plastic wrap. Freeze overnight.