Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes.
In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with ⅓ cup lemon curd, then half the whipped cream. Top with remaining ladyfingers, ⅓ cup curd, and remaining whipped cream; top with remaining ⅓ cup curd. Refrigerate 3 hours (or up to overnight) before serving.
