In a large bowl, beat egg yolks with ¼ cup sugar until pale and doubled in volume (3 to 5 minutes.) Add the mascarpone in two or three additions, beating well to combine. Add the lemon zest from the two lemons and combine well. This step can be done by hand, but it’s much faster with a machine.

In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites to soft peaks. Add remaining ¼ cup sugar gradually and continue to whip until stiff peaks form.

Fold the egg whites into the mascarpone mixture in two or three additions. Do this by hand so as to use a gentle touch and keep the volume from the egg whites.

In a 9 x 13 pan, cover the bottom of the pan in ladyfingers.

Make a mixture of the limoncello, water, and reserved lemon juice in a container that pours easily. Pour half of the liquid over the cookies evenly so that they will saturate.

Spread half of the berries over the ladyfingers.

Cover with one half of the cream.

Repeat with another layer of ladyfingers.

Next limoncello liquid, then berries.

Cover with remaining cream.Saran wrap and refrigerate for at least a few hours but overnight is best for flavor and texture. Garnish with lemon zest, mint leaves and fresh raspberries if you like.