Mixed Berry Tiramisu - cooking recipe

Ingredients

1 (12 ounce) package frozen unsweetened mixed berries (or you can make up your own mixture from frozen strawberries, blueberries, and raspberries)
12 tablespoons sugar
2 (10 ounce) packages frozen raspberries in light syrup, thawed
1/4 cup raspberry liqueur (Chambord)
3 (12 ounce) packages ladyfingers (unfilled) or (6 1/4 ounce) packages champagne biscuits
3 (8 ounce) containers mascarpone cheese
2 teaspoons vanilla extract
1 pint fresh strawberries, hulled
2 1/2 pints fresh raspberries
1 pint fresh blueberries

Preparation

Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
heat until mixture resembles jam and is reduced to about 1 cup.
Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
Discard solids.
Add raspberry liquour to bowl.
Using a springform pan, trim ladyfingers to fit, if needed, against sides.
Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
Repeat with as many ladyfingers as needed to cover the bottom of pan.
In bowl, whisk mascarpone with 6 tablespoons
sugar and vanilla to blend; set aside.
Thinly slice enough strawberries to measure 1/2 cup.
Gently spread half of jam mixture over bottom layer of ladyfingers.
Spoon half of mascarpone mixture over; smooth top.
Sprinkle with sliced strawberries, 1/2 cup
raspberries, and 1/2 cup blueberries.
Dip more ladyfingers in syrup, arrange over fruit in pan.
Gently spread remaining jam mixture over ladyfingers.
Spoon remaining mascarpone mixture over the jam mixture, smooth top.
Cover and chill at least 6 hours or overnight.
Release pan sides.
Transfer cake to platter.
Arrange remaining fresh berries decoratively on top and serve.