1️⃣ Make the syrup:
In a small saucepan, combine water, limoncello, and sugar. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat, stir in the lemon zest and juice, and let the mixture cool to room temperature. Transfer to a shallow bowl for dipping.

2️⃣ Prepare the mascarpone cream:
In a large mixing bowl (or the bowl of a stand mixer), beat the mascarpone, granulated sugar, lemon curd, lemon zest, and lemon juice until creamy and smooth. Gently fold in the whipped cream until fully incorporated and fluffy.

3️⃣ Assemble the tiramisu:
Lightly dip each savoiardi into the limoncello syrup, ensuring they’re soaked but not falling apart. Arrange a single layer of soaked savoiardi in a 9×13-inch pan. Spread 1/3 of the mascarpone cream evenly over the top. Repeat the process for two more layers, finishing with a layer of mascarpone cream on top.

4️⃣ Chill:
Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the layers to set.

5️⃣ Garnish and serve:
Just before serving, top the tiramisu with fresh raspberries and mint leaves. Optionally, dust with powdered sugar or add a light drizzle of extra lemon curd for decoration. Serve chilled and enjoy!