First, prepare the lemon syrup for the ladyfingers. In a small saucepan, combine 1/2 cup water (2 espresso cups), 1 tablespoon granulated sugar, and the peel of 1 lemon. Bring to a boil, then turn off the heat once the sugar has completely dissolved.

Add the juice of the lemon and let the syrup cool completely.

To make the cream, place the cold heavy cream and 1/4 cup powdered sugar (50 grams) in a mixing bowl. Whip gently with an electric mixer until soft peaks form.

Refrigerate the whipped cream.

Using the same beaters, mix the mascarpone with 1/3 cup powdered sugar (40 grams) until smooth.

Gently fold the whipped cream into the mascarpone mixture until you have a smooth, even cream.

Take a serving dish or baking dish and start assembling the dessert.

Make a first layer of ladyfingers dipped in the lemon syrup, then spread about half of the cream on top.

Add a layer of fresh berries, whole or chopped, then continue with a second layer.