Berry Tiramisu

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   At least 8 hours before serving the tiramisu, combine the blueberries, granulated sugar, and lemon juice in a heavy-bottomed, nonreactive medium saucepan.

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   Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.

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   Reduce the heat to medium and simmer, uncovered, until the berries give off their juices, about 5 minutes.

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   Add the raspberries and cook until they are heated through but still hold their shape, about 2 minutes.

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   Remove from the heat.

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   2.

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   Arrange half of the ladyfingers in a 9 x 13-inch baking dish, trimming them as necessary to fit.

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   Spoon half of the hot berry sauce evenly over the ladyfingers.

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    Top with the remaining ladyfingers, then the remaining sauce.

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    Let stand until cooled, about 30 minutes.

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    3.

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    Combine the mascarpone and confectioner's sugar in a medium bowl.

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    Using an electric mixer on low speed, gradually beat in the heavy cream.

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    Spread the mascarpone mixture over the ladyfingers.

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    Cover loosely with plastic wrap and refrigerate until chilled, at least 4 hours.

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    (The tiramisu can be made and refrigerated up to 1 day ahead.)

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    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.