1. Prepare the limoncello syrup: Place the water and sugar in a saucepan and cook over medium heat, stirring, until the sugar is dissolved. Remove it from the heat. Stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and let it cool while you prepare the filling.
2. To prepare the filling: Place the mascarpone cheese into the bowl of a stand mixer or into a large mixing bowl and use an electric mixer. Beat on medium-low to loosen up the cheese—about 30 seconds worth of mixing. Be careful not to overbeat or the cheese may separate.
3. Add the limoncello. Mix to combine, again being careful not to over-mix. Set aside.
4. In a separate, clean bowl, beat the chilled heavy whipping cream until soft peaks form. Now, slowly add the confectioners’ sugar while beating on medium-high until stiff peaks form.
5. Take about ⅓ of the whipped cream and fold it into the mascarpone mixture using a rubber spatula. Once the ⅓ portion of cream is incorporated, gently fold in the remainder of the cream, being careful not to over-mix (overworking it at this point will deflate the mixture).
6. Now the fun part starts. Let’s put together our tiramisu trifle! Save 2 cups of the mascarpone cream mixture in a separate bowl—you’ll use this for decorating later.
7. Place about 1 cup of the mascarpone whipped cream mixture on the bottom of your trifle bowl.
8. Working with one ladyfinger at a time, dip the flat side of the ladyfinger into the limoncello syrup. Be careful not to oversaturate the ladyfingers or they will fall apart. The biscuit should still have a slight crispness after it is dipped.
9. Arrange the ladyfingers vertically around the perimeter of the bowl with the flat, dipped side facing in, pressing lightly into the mascarpone cream to secure them in place.
10. Arrange a single layer of dipped ladyfingers on top of the bottom layer of mascarpone layer. It is okay to cut the ladyfingers to fit since this area won’t be visible.
11. Now you will start layering the tiramisu. Layer ⅓ of the remaining mascarpone cream over the bottom layer of ladyfingers, followed by ⅓ of the lemon curd. Continue with two more layers of dipped ladyfingers, mascarpone cream, and lemon curd. If you have leftover undipped ladyfingers, you can place them in a Ziplock bag and freeze for up to 2 months.
12. Transfer the reserved mascarpone cream into a piping bag fitted with a large star tip. Pipe large rosettes of cream on top of the tiramisu. Place in the refrigerator and chill for at least 4 hours. The tiramisu can also be refrigerated overnight.
13. When ready to serve, decorate with fresh mint leaves, fresh lemon slices, candied lemon slices, candied lemon zest, or any combination of the above!

Notes

If you don’t have a trifle bowl, you can make this recipe in a 9x13-inch baking pan. Just lay the cookies flat. See my blog article above for more tips!