SPONGE FINGER CAKE WITH LEMON MOUSSE CHIFFON

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Spread the side of each sponge finger with a little Tatua Mascarpone.
Stack the sponge fingers together around the sides of a 21 cm spring-form tin.
Chill for 20 minutes. Sprinkle the gelatine over the water and set aside to swell.
In a saucepan combine the sugar, lemon juice, and egg yolks and stir over a gentle heat until smooth and thickened slightly.
Remove from the heat and stir in the gelatine – allow to cool to room temperature.
Whip the Tatua Culinary & Whipping Cream until soft peaks.
Fold the Tatua Culinary & Whipping Cream into the lemon mousse and spoon into the sponge finger lined tin.
Chill for 30 minutes until set.
Mix lemon zest and honey and spoon over mousse.