In a shallow bowl, mix the water, lemon juice, and half of the Limoncello. Add two tablespoons of sugar and stir well until dissolved. This liquid will flavor your cookies.

In a large bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip it into butter. The cream should be thick and hold its shape perfectly.

In another bowl, beat the mascarpone, remaining sugar, remaining Limoncello, and half of the lemon zest. Mix until smooth and creamy. Do not rush this step, as lumps are not ideal.

Gently fold the whipped cream into the mascarpone mixture using a spatula. Do this in two parts to keep the mixture light. The goal is a fluffy, airy, lemon-scented cream.

Dip each ladyfinger into the lemon syrup for two seconds only. If you soak them too long, they will become mushy. They should be damp but still hold their shape.

Place a layer of soaked cookies at the bottom of your dish. Spread half of the creamy mixture over the cookies. Repeat this with the second layer of cookies and cream.

Cover the dish with plastic wrap. Place it in the fridge for at least four hours. This allows the flavors to blend. Garnish with remaining zest and mint before serving.