at room temperature
heavy whipping cream
finely chopped, null, null
bing (sweet) cherries
Arrange the cookies in a single layer on waxed paper; drizzle evenly with espresso.
Using an electric mixer, in a large bowl beat eggs and sugar on high speed until thick and pale; set aside.
In a deep, chilled bowl, combine cream, powdered sugar, and lemon juice; beat at high speed until stiff.
Fold cream mixture into egg mixture.
Arrange half the cookies in the bottom of a wide, 2 quart glass bowl.
Cover with half the cream mixture, then evenly sprinkle on half the chocolate.
Top with remaining cookies, cream mixture, and chocolate.
Cover and chill at least 1 hour or up to 3 hours.
Arrange berries around edge of dish.
Cut into wedges, then lift out with a wide serving spoon.