1. Prepare the Crust:

1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat mascarpone, sugar, lemon zest, and lemon juice until smooth and creamy.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Mix limoncello with water in a shallow dish. Quickly dip each ladyfinger into the mixture and layer them in a 9×9 inch dish.
5. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
6. Cover and refrigerate for at least 4 hours or overnight. Garnish with fresh mint before serving.