SOAKING SYRUP: Combine all the ingredients for the soaking syrup in a 1-quart saucepan. Bring to a boil over high heat. When boiling, cook for 45 seconds, then remove from heat and let steep for 4 minutes. Remove the lemon slice and basil ANd discard. Pour the syrup into a shallow bowl and allow it to cool completely.

MASCARPONE MIX: In a large mixing bowl, whip the cream cheese and mascarpone together with a hand mixer until completely smooth. Add the instant vanilla pudding mix and continue to mix until smooth. Make sure all of the pudding is mixed in by mixing it with a spatula. Then slowly add the milk in batches while you run the mixer on low.

TIRAMISU: Dip each ladyfinger in the syrup and then place in an 8x8 baking dish. When the dish has an even layer of ladyfingers, stop. Spread half of the prepared mascarpone over the ladyfingers. Then dollop half of the lemon curd and spread it out into a thin layer. Dip more ladyfingers in the lemon basil syrup to make a layer for the dish. Then finish with the mascarpone and finally the lemon curd. Cover the dish and allow the tiramisu to cool for at least 4 hours, and ideally, 8-12 hours so that it sets up. Garnish with lemon slices if desired.