In a small saucepan over medium heat, combine 1 cup of raspberries, 1/4 cup of sugar, 2 tablespoons of lemon juice, and 1/4 cup of water. Stir gently as the mixture heats, allowing the raspberries to break down and release their vibrant juices, which will take about 5-7 minutes. Once softened, you may choose to blend the mixture for a smooth consistency, then set it aside to cool.

In a large mixing bowl, beat 1 cup of heavy whipping cream with 1/4 cup of sugar using an electric mixer on medium speed until soft peaks form, roughly 3-4 minutes. In another bowl, mix together 8 ounces of mascarpone cheese, 1 teaspoon of vanilla extract, and the zest of 1 lemon until smooth. Gently fold the whipped cream into the mascarpone mixture, ensuring you maintain that airy texture.

Grab an 8x8 inch glass baking dish and start layering to create your Raspberry Lemon Tiramisu. Place half of the dry ladyfingers in a single layer at the bottom, then pour half of the cooled raspberry sauce over them. Next, add half of the mascarpone mixture and a layer of half a cup of lemon curd, followed by half of the remaining raspberries. Repeat the layering process with the remaining ingredients.

Once you've finished layering, cover your Raspberry Lemon Tiramisu with plastic wrap and refrigerate for at least 3 hours, but overnight is the best option. Chilling will allow the flavors to meld beautifully and the layers to firm up, creating a delightful dessert that’s easy to serve straight from the fridge.

After chilling, carefully slice the chilled Raspberry Lemon Tiramisu into squares using a sharp knife. Serve each piece with an additional fresh raspberry or a light dusting of powdered sugar on top for an elegant presentation. Enjoy the delicious layers as they melt in your mouth, bringing joy to your table!