Preparation:
1. Make the shortcrust pastry: In a bowl, cream the softened butter and sugar.
2. Add the egg and vanilla extract, mixing well.
3. Combine the flour, baking powder, and salt, mix quickly, shape into a ball, and wrap in plastic wrap. Refrigerate for 2 hours.
4. For the Paradiso cream: Mix the mascarpone with the sugar, honey, and lemon zest.
5. Whip the fresh cream and gently fold it into the mascarpone. Refrigerate.
6. Roll out the shortcrust pastry and line a greased 24 cm diameter cake tin. Cover with parchment paper and place a metal or bean disc inside. Bake at 180°C for 15 minutes.
7. Remove the base from the tin and bake for another 10 minutes.
8. Roll out another 22 cm pastry disc and bake at 180°C for 15 minutes.
9. Fill the base with the Paradiso cream, smoothing it out.
10. Place the pastry disc on top, dust with powdered sugar, and serve!
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