Arrange the cookies in a single layer on waxed paper; drizzle evenly with espresso. Set aside. 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 litre 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. Per serving: 289 calories, 4.9 g protein, 18 g fat, 30 g carbohydrate, 49 mg sodium, 195 mg cholesterol.