Blueberry-Lime Tiramisu

• 16 ounces, weight Mascarpone Cheese (may Substitute Cream Cheese)
• 6 ounces, fluid Limeade Frozen Concentrate, Divided Use
• 1 pint Heavy Whipping Cream
• 1/4 cups Confectioners Sugar
• 2 pints Fresh Blueberries, Washed And Picked Over
• 1 can (21 Oz) Blueberry Pie Filling
• 3 packages (3 Oz. Pkg) Soft Lady Fingers, Split
• Fresh Mint Sprigs, For Garnish (optional)

1. Let mascarpone cheese come to room temperature. Beat 2 tablespoons of limeade concentrate into mascarpone cheese on medium speed to lighten it up a bit.
2. Put whipping cream into a large bowl and whip for 1 minute on medium speed. Add confectioner's sugar and whip on high until very soft peaks form. You don't want this to be whipped cream, just soft whipped cream. Add the mascarpone into the whipped cream and stir to combine.
3. In a large bowl, place the fresh blueberries. Add the blueberry pie filling over the top and stir together gently.
4. In a 9 x 13 Pyrex dish, lay a layer of split lady fingers, covering just the bottom. Brush the lady fingers with a good 2-3 ounces of limeade concentrate. Spoon blueberry mixture over top. Don't worry if it's not all covered, but don't spread the mixture. It will turn out fine. Spread half the whipped cream mixture over the top of the blueberries. Place another layer of lady fingers, brush the rest of the limeade oncentrate over the lady fingers. Add the rest of the whipped cream mixture, spread out evenly. Spoon the rest of the blueberries evenly over the top.
5. Cover with plastic wrap and let sit in the refrigerator for at least 8 hours or overnight.
6. Optional: garnish each piece with fresh mint.

mascarpone cheese, fluid limeade, cream, ubc, blueberries, pie filling, fingers, fresh mint sprigs

Taken from tastykitchen.com/recipes/desserts/blueberry-lime-tiramisu/ (may not work)