In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and creamy, about 3-4 minutes using an electric mixer.

Gently fold the mascarpone cheese into the egg mixture until well combined and smooth.

In a separate bowl, beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture, making sure not to deflate the cream.

Stir in the freshly squeezed lemon juice and zest until everything is well incorporated in the cream mixture.

Dip each ladyfinger quickly in the cooled espresso or strong coffee. Be careful not to soak them too long.

In a serving dish, arrange half of the soaked ladyfingers at the bottom. Spread half of the lemon mascarpone cream over them, smoothing it out.

Add another layer of soaked ladyfingers, followed by the remaining lemon mascarpone cream. Smooth the top layer.

Cover the dish and refrigerate for at least 4 hours, or overnight if possible.

Before serving, dust the top with powdered sugar and garnish with additional lemon zest.