In a chilled mixing bowl, pour in the heavy cream, then whisk it at medium speed for about 3–5 minutes until soft peaks form.

In a separate bowl, combine the mascarpone cheese, powdered sugar, and freshly squeezed lemon juice. Beat on low speed for 2–3 minutes until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture until no streaks remain.

Briefly dip each ladyfinger into lemon juice, then arrange them snugly at the bottom of your serving dish.

Spread about half of the airy mascarpone mixture over the layer of ladyfingers, smoothing it out gently.

Continue layering by dipping remaining ladyfingers in lemon juice and placing them atop the mascarpone layer, then top with the remaining mascarpone mixture.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.