1. In a small saucepan over medium heat, combine lemon juice, water, and granulated sugar. Stir until the sugar is fully dissolved, then remove from heat and let cool completely.

2. In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.

3. In a separate bowl, beat the mascarpone cheese and lemon zest until smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture, keeping the texture light and airy.

4. Briefly dip each ladyfinger into the cooled lemon syrup for 1–2 seconds and arrange a layer in the bottom of a 9×9-inch dish or trifle bowl.

5. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.

6. Cover and refrigerate for at least 4–6 hours, preferably overnight. Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.