1. In a saucepan, add the berries and sugar.
2. Simmer on medium heat until the fruit breaks down and the mixture thickens slightly.
3. Blend the mixture until smooth using a hand blender or food processor.
4. Let the sauce cool completely.

1. In a large bowl, add mascarpone, sugar, and vanilla extract.
2. Mix until smooth and creamy.

1. Dip each ladyfinger briefly in cold milk (do not soak too long).
2. Arrange them in a single layer in a rectangular dish.
3. Spread half of the mascarpone cream evenly over the ladyfingers.
4. Pour and spread the cooled berry sauce over the cream layer.

1. Add another layer of milk-dipped ladyfingers on top of the berry layer.
2. Spread the remaining mascarpone cream over them.

1. In a bowl, add cold heavy cream, sugar, and vanilla extract.
2. Whip until stiff peaks form.
3. Transfer to a piping bag and decorate the top of the tiramisu.

Refrigerate the tiramisu for at least 2–3 hours (or overnight) to let the layers set and flavors blend.