1. Remove mascarpone cheese from refrigerator 30 minutes before starting to bring to room temperature.

2. Zest 2 lemons using a microplane and set aside. Then juice the lemons to get 1/2 cup of fresh lemon juice.

3. In a large mixing bowl, combine mascarpone cheese, 1/3 cup sugar, and lemon zest. Beat with a hand mixer until smooth and fluffy, about 2-3 minutes.

4. In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer, about 3-4 minutes.

5. Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the cream. Set aside.

6. Prepare the lemon syrup by combining 1/2 cup lemon juice, 1/2 cup water, and 2 tablespoons sugar in a shallow bowl. Stir until sugar dissolves completely.

7. Quickly dip each ladyfinger into the lemon syrup for 1-2 seconds per side. They should be moistened but not soggy.

8. Arrange half of the dipped ladyfingers in a single layer in an 8×8-inch dish or similar container.

9. Spread half of the lemon mascarpone cream over the ladyfingers using an offset spatula, making sure to reach the edges.

10. Add a second layer of dipped ladyfingers, then top with the remaining cream. Smooth the surface for a professional finish.

11. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

12. Before serving, garnish with fresh lemon zest and mint leaves. Serve chilled.