Put the mascarpone and lemon curd into a large mixing bowl and beat using an electric beater until completely combined ( or use a food processor).
Pour the mixture into a shallow dish, cover and chill for about 3 hours until set to a soft cream.
Once the mix is set, whip the double cream to softy peaks. Layer the curd mousse, whipped cream and scrunched biscuits in glasses, finishing with a dollop of the whipped cream and a sprinkle of amaretti.