Begin by making the lemon curd if you’re opting for a homemade version. In a medium saucepan, whisk together fresh lemon juice, zest, sugar, and eggs over medium heat. Stir continuously for about 10-12 minutes until the curd thickens and coats the back of a spoon. Remove from heat and let it cool to room temperature while you prep the other components.

In a shallow dish, mix the cooled lemon curd with limoncello (or lemon juice for a non-alcoholic version). Quickly dip the ladyfingers into the mixture, allowing them to soak for just 1-2 seconds, ensuring they are moist but not soggy. Arrange a layer in the bottom of your serving dish.

In a large mixing bowl, combine the mascarpone cheese and cooled lemon curd, gently folding with a spatula until smooth and creamy. Careful not to overmix, as you want to maintain a light, airy texture.

Spread half of the mascarpone mixture evenly over the layer of soaked ladyfingers. Repeat adding another layer of soaked ladyfingers followed by the remaining mascarpone mixture.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld beautifully.

When ready to serve, remove from the refrigerator, garnish with fresh lemon zest and mint leaves, and cut into neat portions.