In a medium saucepan, whisk the egg yolks, whole eggs and sugar together until just combined. Whisk in the lemon juice, zest and salt.

Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin sauce-like consistency, about 5 minutes.

Immediately strain the curd through a fine-mesh strainer into a medium-size bowl and stir in the cream. Cover with plastic wrap and place in the refrigerator to cool completely.

Place blueberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork (I didn’t have a potato masher), crush the berries. Bring the berries to a boil, then lower temperature to medium-low and simmer for about 10 minutes.

Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard solids.

Return blueberry juices to the pan, then add lemon juice and sugar. Bring to a boil and simmer for about 5 minutes until mixture thickens slightly. Remove from heat and chill in refrigerator to cool completely.

Microwave white chocolate in a microwave-safe bowl until smooth. Set aside. Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form. Set aside.

Cream mascarpone cheese in a stand mixer for about one minute. Add melted chocolate and mix until combined. Fold ¼ of the whipped cream into the mixture. Add the remaining whipped cream and fold–try not to overmix!

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!