For added crispness, bake the phyllo shells as directed per the package instructions.
In a small bowl, combine the lemon curd and mascarpone cheese. Stir together until smooth. Set aside.
In a separate small bowl, using a whisk or hand-held mixer, whip together the heavy cream, powdered sugar, and vanilla until soft peaks form.
Fill each phyllo shell with 1-2 teaspoons of the lemon curd mixture. Top with a dollop of whipped cream. Garnish with blueberries and powdered sugar if desired.
Serve immediately.
Notes
Save any remaining lemon curd mixture to spread on toast or spoon over fresh fruit.
Save any remaining whipped cream to sweetened coffee or fresh fruit.