Mascarpone: Bring 1″ (2.5 cm) of water to a boil in a saucepan. Reduce the heat to medium-low so that the water is barely simmering. Pour the cream into a bowl, then place it over the saucepan. Heat the cream, stirring often, to 190 F (88 C). Add the lemon juice and continue to heat the mixture, stirring gently, until the cream thickens. Remove the bowl from the saucepan and let it cool for about 20 minutes. Meanwhile, place 4 layers of cheesecloth in a fine-mesh strainer over a bowl. Transfer the mixture to the strainer. Do not press the cheese into the cheesecloth or press on its surface (be patient, it will firm up with refrigeration time). Once completely cooled, cover with plastic wrap and refrigerate (in the strainer) for at least 24 hours. Savoy biscuits: Preheat your oven to 350 F (180 C). Spray a pink cookie sheet with oil Beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar and food coloring, and continue beating until the egg whites become stiff, shiny, and smooth. In a small bowl, lightly beat the egg yolks with a fork and incorporate them into the meringue with a wooden spoon. Sift the flour over the mixture and gently fold until fully incorporated. Fill the mold imprints with the dough, using a piping bag. Sprinkle with half of the powdered sugar and wait 5 minutes. Sprinkle with the remaining powdered sugar and bake for 10 minutes, then rotate the sheet and bake for another 5 minutes. Let cool slightly before unmolding and letting cool on a rack. Store in an airtight container until needed. They should keep for 2 to 3 weeks. The sabayon: Place the egg yolks, sugar, and raspberry cream in a double boiler. Place it over simmering water and beat with an electric mixer for about 10 minutes, until a thick and creamy cream is obtained. Refrigerate until use. For the pastry cream with raspberries: Mix the sugar, flour, lemon zest, and vanilla extract in a medium saucepan. Add the egg yolk and half of the milk. Beat until smooth. Cook over low heat, stirring constantly. Add the remaining milk a little at a time, always stirring constantly, until thickened. Remove from heat and add the raspberry puree, mixing well. Transfer the pastry cream to a bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. For the whipped cream: Mix the cream, sugar, and vanilla in a mixing bowl. Beat with an electric mixer or hand mixer until stiff peaks form. Set aside. Assembly: In a rectangular dish, place the orange juice and set aside. In the mixer bowl, beat the mascarpone cheese until smooth. Add the sabayon and raspberry pastry cream, until the mixture is homogeneous. Gently fold in the whipped cream. Set aside In the serving dish of the tiramisu, place the ring of a springform pan. Quickly dip the Savoy biscuits in the orange juice and place them, smooth side against the wall. Cover the bottom with Savoy biscuits. Cover with 1/3 of the mascarpone cream, top with Savoy biscuits, 1/3 of the mascarpone cream, Savoy biscuits, and finish with the remaining cream. Sprinkle with cocoa powder and refrigerate for at least 4 hours. Remove the ring and serve.