In a small sauce pan, combine 1 cup raspberries, 1/4 cup sugar, lemon juice, and water and bring to a simmer over medium heat.
Once simmering and raspberries have broken down and sugar has dissolved, remove from heat.
Using an immersion blender or regular blender, blend raspberry puree until smooth (optional). Set aside to cool slightly.
In the bowl of your mixer beat sugar and whipping cream until soft peaks form. In another bowl, stir the mascarpone, vanilla, and lemon zest until smooth.
Fold in 1/3 of the whipping cream into the mascarpone until incorporated.
Fold in remaining cream.
Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
Pour half of the raspberry puree over the lady fingers.
Spread half of the mascarpone mixture over the ladyfingers.
Spread half of a cup of lemon curd over the mascarpone mixture, then cover with half of the fresh raspberries.
Repeat layering with the remaining ladyfingers, raspberry puree, mascarpone mixture, lemon curd and raspberries.
Cover and refrigerate at least 3 hours or overnight.
Slice into squares and serve. This recipe serves 9-10 people.