In a small saucepan, combine raspberries, sugar, lemon juice, and water. Bring to a simmer over medium heat.

Remove from heat and blend the raspberry puree until smooth. Set aside to cool slightly.

In a mixer, beat together sugar and whipping cream until soft peaks form.

In another bowl, stir together mascarpone cheese, vanilla extract, and lemon zest until smooth.

Gently fold in one-third of the whipped cream into the mascarpone mixture until incorporated.

Fold in the remaining whipped cream carefully until combined but still fluffy.

Line the bottom of an 8x8 inch glass baking dish with half of the ladyfingers.

Pour half of your raspberry puree over the ladyfingers.

Spread half of your mascarpone mixture over the ladyfingers.

Spread half a cup of lemon curd over the mascarpone mixture followed by half of your fresh raspberries.

Repeat layering with remaining ladyfingers, raspberry puree, mascarpone mixture, lemon curd, and top off with remaining raspberries.

Cover your dish and refrigerate for at least three hours or overnight.

Slice into squares and enjoy!