Prep the lemon mixture

In a small bowl, combine lemon juice and zest. Set aside for now; this will be the flavor punch that your ladyfingers soak up.

Whip the mascarpone cream

In a mixing bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fully combined. Tip: Don’t overmix or it will get too runny.

Soak the ladyfingers

Quickly dip each ladyfinger into the lemon juice mixture—just a quick dunk. You want them moist but not soggy. Line the bottom of your dish or individual jars with a layer of these.

Layer the cream

Spoon half of the mascarpone mixture over the ladyfingers, spreading evenly. Smooth the top with a spatula.

Repeat the layers

Add another layer of lemon-soaked ladyfingers, then top with the remaining mascarpone cream. Smooth again.

Chill it

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This lets the flavors meld and the dessert set beautifully.

Garnish and serve

Just before serving, add a few candied lemon peel slices, fresh berries, or a light dusting of powdered sugar for presentation.