In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and limoncello until smooth and creamy.

In a shallow dish, combine the brewed coffee and limoncello.

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of a 9x9 inch baking dish.

Spread half of the cream mixture over the ladyfingers.

Repeat the layers with the remaining ladyfingers and cream mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

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