Place a small pot with 1 inch of water over the stove, cover, and bring to a simmer.
In a bowl whisk together the yolks and sugar. Then place the bowl over the pot and whisk constantly for at least 10 minutes. The mixture will turn a pale yellow, thicken and the sugar should be dissolved. Cool briefly before adding in the lemon curd and marscarpone. Place the zabaglione into the fidge.
Next in a bowl whip the heavy cream until you reach stiff peaks.
Gently fold the whipped cream into the lemon zabaglione mixture. Place back into the fridge until you’re ready to assemble.
Place the pint of raspberries into the microwave for about 15 seconds before adding them into a strainer and pressing to release the juices. Juice as much as you can of the raspberries and discard the seeds.
To the bowl of raspberry juice add the vanilla and lemon.
Dip the ladyfingers into the raspberry mixture fr just 2 seconds on each side and line 9×9 dish with them.
Pour half of the mascarpone lemon mixture, repeat with dipped ladyfingers, and pour the remaining mascarpone cream mixture.