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Beat the egg yolks with 60g sugar until light and stiff. Mix in the mascarpone, a dash of limoncello, lemon zest, and vanilla extract.
Beat the egg whites until stiff peaks form with a little lemon juice, a pinch of salt, and 40g sugar.
Gently fold the beaten egg whites into the mascarpone mixture.
Dip the ladyfingers in a mixture of milk and limoncello and place them in a bowl. Scoop half of the mascarpone mixture over the top and repeat this another time with the rest.
Top with lemon curd and let it sit in the fridge for at least a few hours, but preferably overnight.