Prepare the Lemon Curd by combining sugar, eggs, and lemon zest and juice in a saucepan over medium heat, stirring until thickened, about 8-10 minutes. Cool before using.

Dip each ladyfinger quickly in a mixture of lemon curd and limoncello (or lemon juice) for 1-2 seconds, then layer them in the serving dish.

In a mixing bowl, combine mascarpone cheese, sugar, and a few tablespoons of lemon curd. Beat until smooth and creamy.

Layer half of the mascarpone filling over the ladyfingers, then add another layer of dipped ladyfingers followed by the remaining mascarpone mixture.

Chill the assembled dessert covered in the refrigerator for at least 4 hours or ideally overnight.

Serve chilled, garnished with fresh mint leaves or lemon zest.