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Berry Tiramisu

    3 pints blueberries
    2/3 cup granulated sugar
    3 tablespoons fresh lemon juice
    3 (6-ounce) containers raspberries
    About 40 Italian-style ladyfingers (savoiardi)
    1 (16- to 17.5-ounce) container mascarpone, at room temperature
    2/3 cup confectioner's sugar
    1 cup heavy cream

  At least 8 hours before serving the tiramisu, combine the
 blueberries, granulated sugar, and lemon juice in a heavy-bottomed,
 nonreactive medium saucepan. Bring to a boil over medium heat,
 stirring occasionally to dissolve the sugar. Reduce the heat to
 medium and simmer, uncovered, until the berries give off their
 juices, about 5 minutes. Add the raspberries and cook until they
 are heated through but still hold their shape, about 2 minutes.
 Remove from the heat.

  Arrange half of the ladyfingers in a 9 x 13-inch baking dish,
 trimming them as necessary to fit. Spoon half of the hot berry sauce
 evenly over the ladyfingers. Top with the remaining ladyfingers,
 then the remaining sauce. Let stand until cooled, about 30 minutes.

  Combine the mascarpone and confectioner's sugar in a medium bowl.
 Using an electric mixer on low speed, gradually beat in the heavy
 cream. Spread the mascarpone mixture over the ladyfingers. Cover
 loosely with plastic wrap and refrigerate until chilled, at least
 4 hours. Serve chilled.