Using an electric mixer, beat together the cream cheese, mascarpone and sugar until light and creamy.
Add in the lemon juice, lemon extract, vanilla extract and lemon zest; beat until combined.
In a separate bowl, beat the heavy cream until stiff peaks are formed.
Fold the whipped cream into the cream cheese and mascarpone mixture.
Dip the lady fingers into the limoncello – quickly in and out – do not soak.
Set the dipped ladyfingers into a single layer in the bottom of the trifle bowl or serving dish.
At any time, cut the ladyfingers to fit into spaces while layering; a serrated knife works very well to cut ladyfingers without breaking them; use a light back-and-forth sawing motion for best results.
Top the first layer of ladyfingers with a cup of the mascarpone mixture; smooth it out to a flat layer.
Next, dip one ladyfinger, at a time, into the limoncello and place it against the side of the trifle bowl, pushing the bottom end gently into the layer of mascarpone to help the ladyfinger stand.
Work around the bowl until the perimeter has been covered with ladyfingers.
Push a layer of ladyfingers onto the still-exposed mascarpone layer at the bottom of the bowl.
Top that with one-third of the remaining mascarpone mixture.
Add another layer of ladyfingers and top that with another third of the mascarpone.
Transfer the remaining mascarpone to a piping bag fitted with a large star tip.
Pipe six large dollops onto the top of the tiramisu.
Cover and refrigerate for at least 3 hours.
Before serving, top with fresh lemon zest, crushed ladyfingers, sliced fresh lemons and fresh mint leaves; this is an optional step.
