Using a stand mixer, beat whipping cream until soft peaks form (do not over-mix or whipping cream will separate)

In a separate bowl, combine mascarpone cheese, sugar, lemon juice, and lemon rind until creamy

Fold whipping cream into mascarpone cheese mixture

Pipe filling into mini fillo shells

Top each shell with additional fresh lemon rind and a single fresh berry, if desired

Serve immediately (may refrigerate to set filling, if desired)