Limoncello And Blackberry Tiramisu

• 28-30 hard ladyfinger cookies
• 1 cup chopped fresh blackberries
• zest of 1 lemon
• 1 cup Limoncello liqueur
• 1/4 cup lemon juice
• 1 cup water
• 1/2 cup granulated sugar
• 1 1/2 cups whipping cream
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 15 ounces mascarpone cheese, at room temperature
• 1/2 cup Limoncello liqueur

1. In a large bowl whip the cream with an electric mixer until slightly thickened. Add the vanilla extract and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together the remaining sugar , Limoncello and the mascarpone cheese for 30 seconds with an electric mixer. Using a rubber spatula, fold the whipped cream into the mascarpone.
2. One at a time, roll the ladyfingers in the Limoncello syrup and place in a single layer on the bottom of each Mason jar. You may need to break the cookies in half in order to fit the jars. Pour 1/3 of the Limoncello-mascarpone cream on top of the ladyfingers. Top with 1/3 of the blackberries. Dip and arrange a second layer of ladyfingers, and cover again with the next 1/3 of the Limoncello-mascarpone cream followed by blackberries. Follow this process one more time. Top the Mason jars with lemon zest, cover, and refrigerate for at least 6 hours.

ladyfinger cookies, fresh blackberries, liqueur, lemon juice, water, granulated sugar, whipping cream, granulated sugar, vanilla, mascarpone cheese, liqueur

Taken from food52.com/recipes/30012-limoncello-and-blackberry-tiramisu (may not work)