Place one layer of ladyfingers on the bottom of a 9x13-inch rectangular dish.
Using a spoon or pastry brush, drizzle the blueberry syrup over the ladyfingers until every ladyfinger is covered in the syrup. Note: If you’re using the traditional crispier ladyfingers, I would advise dipping each one into the syrup, then placing it in the dish.
Spread half of the lemon curd on top of the blueberry syrup-soaked ladyfingers. Then follow with half of the mascarpone filling.
Repeat the sequence one more time with remaining ingredients, and garnish with a sprinkle of fresh lemon zest. Place in the refrigerator for at least 4 hours or overnight before serving. Enjoy!