Remove TAGO Delice' meringue with lemon flavour cream from the packet, then gently cut them in half along the lemon flavour cream using a knife. Remove the cream gently and place it in the mixer bowl. Leave the creamless meringue aside - they will be needed later.
Add mascarpone cheese, sugar and whipping cream to the lemon cream in the mixer bowl and start beating. Boil water in a saucepan, put lemon in the boiling water for 2 minutes to scald it. Then place the lemon on a cutting board and roll it to release as much juice as possible. Use a grater to grate the peel into the cream - be careful not to grate the white part, it is bitter. Cut the lemon in two and squeeze the juice from both halves. Beat the cream until it's thick. Put it in the confectionery sleeve with a star-shaped tip.
We will now need the meringue which we have put off at the beginning of the recipe. Take the underside of the meringue and apply the lemon cream on it - cover it with a top layer of meringue. Do this with the rest of the meringue.