Stir together first 3 ingredients just until blended.
Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture. Spoon mixture into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a 1/2-inch hole.
Cut ladyfingers in half crosswise. Press 1 ladyfinger half into bottom of each shot glass. Spoon 1 1/2 tsp. lemon curd into each glass. Pipe a small amount of mascarpone mixture into each glass. Repeat layers once with remaining ladyfingers, lemon curd, and mascarpone mixture. Top each with 1 raspberry and 1 mint sprig. Cover and chill 2 hours.
This recipe is a bit of work, but the finished product is excellent.! Rich, tart yet sweet, and very impressive when served up in individual dishes. I made servings larger, layered in a parfait glass. I couldn't find ladyfingers, so I substituted "fingers" of pound cake. Extra rich and so filling! Ooh-la-la...I will make these for my crowd of lady friends!