In a medium bowl, beat together cream, mascarpone, zest and fluff until soft peaks form. Mixture will be like whipped cream cheese.
Beat in 1 cup of lemon filling.
Spray 8 by 8 glass pan with nonstick spray.
Spoon remaining 1 cup of lemon pie filling in bottom of pan.
Dip 12 lady fingers in agave-lemon mixture and press into lemon filling.
In a medium bowl, beat together cream, mascarpone, zest and fluff until soft peaks form and texture resembles whipped cream cheese.
Beat in lemon filling. Top ladyfingers with half of cream mixture.
Repeat with another layer of dipped lady fingers, and top with remaining lemon cream filling.
Let chill. Garnish top with lemon zest, lemon slices, raspberries and mint leaves, if desired.