In a mixing bowl, combine mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Mix until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Set aside.
Layer the Ladyfingers:
Dip each ladyfinger briefly into milk or lemon syrup, ensuring they are moist but not soggy.
Arrange a layer of dipped ladyfingers at the bottom of a 9×9-inch dish or trifle bowl.
Assemble the Layers:
Spread a generous layer of lemon curd over the ladyfingers.
Follow with a layer of the lemon mascarpone cream.
Repeat the layering process until the dish is filled, ending with a layer of mascarpone cream.
Chill and Set:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Garnish and Serve:
Before serving, sprinkle extra lemon zest on top for a burst of color. Garnish with fresh mint leaves or lemon slices for an elegant touch.
Serving and Storage Tips:
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