Limoncello and Lemon Cream Fruit Tart

Dee-lish! I chose to buy the individual sponge cakes b/c I wanted to have the rest for next day. Not too sure that the sponge cake would be my preference next time, think I would prefer something more crisp but don't know how the limoncello would work? I used blueberries and strawberries as store did not have raspberries, but raspberries and blackberries would be more eye appealing. I altered it a bit. I set out the mascarpone so it would get to room temperature. I whipped the cream. Mixed the mascarpone, lemon curd, and zest THEN I folded that into the whipped cream. I did increase the lemon curd to about 3/4 cup b/c I wanted to taste the lemon. I cut the mint very small-reduced amount-mint goes a long way. Wonder about drizzling the limocello over the top? I am going to freeze our leftover filling-pretty sure it would work. Will be adding this to Cooking for Two cookbook. Thanks VctrnRse, I will definitely be adding this to my company's coming collection.