In a small saucepan, heat ¾ cup (180 grams) water, granulated sugar, limoncello, and lemon zest over medium heat until sugar dissolves. Remove from heat, and let cool completely.

In a medium bowl, whisk together mascarpone and ½ cup (134 grams) Lemon Curd until smooth.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-low speed until beginning to thicken. With mixer on low speed, gradually add confectioners’ sugar, beating until medium-stiff peaks form. Using a whisk, gently fold one-third of cream mixture into mascarpone mixture; fold in remaining cream mixture in two additions.

Cut ladyfingers in half lengthwise. Dip cut side of half of ladyfingers in limoncello syrup, and arrange in bottom of a 9-inch square baking pan. Spread half of mascarpone mixture on top of ladyfingers in pan. Dip cut side of remaining ladyfingers in limoncello syrup, and arrange on top of mascarpone mixture. Spread remaining mascarpone mixture on top of ladyfingers. Swirl remaining ½ cup (134 grams) Lemon Curd into top. Cover and refrigerate for 4 hours or up to overnight.