First, make the lemon curd. You can do this a day ahead. Grate the lemon zest into a small saucepan. Squeeze the lemons for juice and add the strained juice to the zest. In a separate bowl, mix the cornstarch and sugar together until well combined. Add the water, one tablespoon at a time, stirring until you get a smooth paste.

Place the saucepan over heat and warm it up. Add the cornstarch mixture and cook over low heat, whisking constantly, for about 2 minutes until you have a thick, smooth cream. Let it cool until ready to use.

In a stand mixer or with a hand mixer, combine the mascarpone, heavy cream, and powdered sugar. Set aside a small cup of cream to dissolve the gelatin. Whip the mixture for a couple of minutes until you get a thick, creamy texture. Warm the reserved cream and dissolve the pre-soaked gelatin in it, then add it to the mascarpone mixture.

Take the lemon curd from the fridge, reserving a small amount for decoration. Add the rest to the mascarpone cream. Taste and add more powdered sugar if you prefer it sweeter. You can skip the gelatin if you’re making the dessert in a deep dish, but I used it to make a cake shape and chilled it in the fridge until serving.

Now, prepare the soaking syrup. Dip (but don’t soak) the first layer of ladyfingers, then add a layer of cream, another layer of ladyfingers, and repeat until you use everything. For the top layer, decorate as you like. I piped the remaining cream into swirls and finished with the reserved lemon curd. Chill in the fridge to set. I made it in the evening and served it the next day after lunch.