In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat on medium-high speed for about 3–5 minutes until stiff peaks form and the cream holds its shape. Set aside.

In another clean bowl, add the mascarpone cheese. Beat it on medium speed for 2–3 minutes until smooth and creamy.

To the smooth mascarpone, add the powdered sugar, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until combined and creamy, about 1–2 minutes.

Gently fold the whipped cream into the mascarpone mixture using a spatula until no streaks remain, about 2 minutes.

Spoon the mousse mixture into serving glasses or bowls, cover with plastic wrap, and refrigerate for at least 2 hours.

Garnish each glass with fresh berries, lemon zest, or mint leaves before serving.