1. Preparing the Berries

1. Rinse the berries gently under cold water and pat them dry with a paper towel.
2. Chop strawberries into small pieces and halve any large berries.
3. In a medium bowl, combine the berries, sugar, limoncello (or juice), and lemon juice. Stir gently to coat the berries.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the berries to release their juices.

Tips for Success:

• Stir the berries occasionally while they soak to ensure even flavor distribution.
• If the berries release too much liquid, strain the mixture before using it for layering.

2. Making the Mascarpone Cream

1. Fill a small pot with about an inch of water and bring it to a simmer over medium-low heat.
2. Place the egg yolks and sugar in a heatproof bowl. Set the bowl over the pot, ensuring the bottom doesn’t touch the water.
3. Using a hand mixer or whisk, beat the egg yolks and sugar until the mixture becomes pale, fluffy, and slightly thickened (about 5 minutes).
4. Remove the bowl from heat and let the mixture cool completely.
5. Add the mascarpone cheese and limoncello to the cooled egg mixture. Beat on medium speed until smooth and well combined.
6. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

Troubleshooting Mascarpone Cream:

• If the mascarpone becomes grainy, it might be too cold. Allow it to soften at room temperature before mixing.
• Whip the heavy cream slowly to prevent overbeating, which can cause curdling.

3. Assembling the Berry Tiramisu

1. Drain the berries, reserving the juices in a separate bowl.
2. Dip the ladyfinger pieces into the reserved berry juices briefly to avoid over-soaking.
3. Begin layering in serving glasses or ramekins:
   • Start with 3 soaked ladyfinger pieces at the bottom.
   • Add a layer of mascarpone cream.
   • Spoon a layer of the berry mixture on top.
4. Repeat the layers until the glass is full, finishing with a layer of mascarpone cream on top.
5. Cover the glasses with plastic wrap and refrigerate for at least 4 hours or overnight.

Pro Tip:

• Use a piping bag or a zip-top bag with the corner cut off to neatly layer the mascarpone cream.