SERVES 6-8
Have ready a shallow serving dish about 30cm long and of 2-litre capacity. Separate 3 medium free-range eggs. Whisk the yolks in a large bowl with 50g golden caster sugar, the finely grated zest of 1 lemon and 1 tsp vanilla bean paste or extract.
Using a wooden spoon, beat in 500g mascarpone until smooth. In another large bowl, whisk the egg whites until stiff. Fold these into the mascarpone mixture, half at a time. Spread a tablespoon or two of the mixture over the base of the serving dish.
Have ready about 250g sponge fingers. In a shallow bowl, combine 120ml limoncello (or alternatively an orange liqueur of your choice) with 225ml cooled matcha tea. One by one, dip the sponge fingers into the limoncello mixture until they just start to yield between your fingers, but without soaking them. As you go, arrange a single layer of dipped sponge fingers in the serving dish.
Smooth over just under half the remaining mascarpone mixture. Repeat with the remaining ingredients so you have two layers each of sponge and mascarpone mixture. Smooth the surface with a palette knife.
Cover and chill for at least 2 hours, or overnight. Shortly before serving, drizzle over the seeds and juice from 3 passionfruit.