The day I made this dessert, it was 95 degrees outside, and the chilled tiramisu kept fogging up the glass as I was trying to capture the delicate beauty of the cream, berries and ladyfingers. This is one of those desserts that will not be forgotten. Not only is it visually stunning, but something truly ethereal happens when the tart berries, sweet jam and limoncello brightens and contrasts the rich mascarpone cream. 

Play with this one... I've been making this with different berries for years, and I also occasionally add a pinch of Lavender to the the jam mixture when lavender is in season. I've used Grand Marnier and raspberries or blackberries. I've used cream cheese in place of the mascarpone when I needed to make it for a crowd. And if you can't find ladyfingers - I promise using a vanilla pound cake will still make you a rockstar at your next summer bbq.  

Blueberry Limoncello (and Lavender) Tiramisu
by Chef Heather Mader

1 cup blueberry jam (and a pinch of crushed lavender, if using)
6 tablespoons Limoncello
1 pound mascarpone cheese,  at room temperature
2 cup heavy cream, divided
1/2 cup sugar, divided
1 teaspoon vanilla extract
48 soft ladyfinger cookies -- (two 3-ounce packages) or or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 baskets fresh blueberries -- (1/2 dry pint or 3 3/4 cups total


Stir the jam and 4 tablespoons of the liqueur in a small bowl to

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a
large bowl to blend. Using an electric mixer, beat 1 cup cream, 1/4 cup sugar, and
vanilla in another large bowl until medium peaks form. Using a large rubber
spatula, stir 1/4 of the whipped cream into the mascarpone mixture to
lighten. Fold the remaining whipped cream into the mascarpone mixture.

Roll some of the ladyfingers into the jam mixture and place in decorative trifle dish or 

9x13 glass baking dish. (I think the trifle dish or a glass bowl is prettier)  Sprinkle some berries over the ladyfingers, 

then spread some of the mascarpone mixture over that. Repeat layering with the remaining ladyfingers in jam mixture, mascarpone mixture and berries. Cover and refrigerate at least 3 hours
or overnight.

Before serving, whip remaining whipped cream and 1/4 cup sugar until stiff peaks form, then using a piping bag, pipe  decorative swirls over the top of the tiramisu and decorate with more berries and mint sprigs. Alternatively, you could simply end with mascarpone mixture and finish with a dusting of powered sugar.