Berry Tiramisu

Ingredients:

24 hard Ladyfingers, cut to fit
1 pint of blueberries 
1 pint of strawberries
1 cup seedless strawberry jam
4 tablespoons Limoncello
8 oz container of marscapone at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract

Directions:

Cut Strawberries in fourths, wash blueberries and set aside.
Stir the jam and 2 tablespoons of the Limoncello in a small bowl to blend.
Combine the mascarpone and remaining 1 tablespoons of Limoncello in a large bowl to blend. 
Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft 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.
Line the bottom of a glass trifle bowl ( mine is 8.5 inches tall with a 4.5 inch deep bowl that is 8 inches wide ) with a third of the ladyfingers. 
Spread a third of the jam mixture over the ladyfingers. 
Spread a third of the mascarpone mixture over the jam mixture, and cover with strawberries. 
Repeat layering with half of the remaining ladyfingers, jam mixture, mascarpone mixture and blueberries. 
Layer the rest of the ladyfingers, and marscapone mixture and put the rest of the blueberries and strawberries on top.
Cover and refrigerate at least 3 hours or overnight.
Serve.