• Mix all the fruit together in a bowl and set it aside. This will allow the fruit to really meld together and get the juices flowing.
• In a mixing bowl, beat together the egg yolks and sugar until thick and fluffy. This will take about 3-4 minutes.

  Add in the Frangelico and mascarpone mix just until combined.

  Add the beaten egg whites and whipped cream and gently fold to combine.

  Set the bowl aside.
• In a small saucepan, set over medium heat, combine the jam, lemon juice, Chambord and water.

  Cook, stirring constantly, for just a few minutes, or until the jam has melted into the mixture.

  Remove the pan from the heat.

To assemble the tiramisu:

• Quickly dip the lady fingers into the jam mixture.

  Then, spread them out in the bottom of an 8"x8” square baking dish.

  We laid ours out in 2 rows of 10 cookies each.
• Top the cookies with half of the mascarpone mixture and then all of the fruit.

  Repeat the process of dipping and layering the 10 remaining lady finger cookies on top of the fruit.

  If there is any of the jam mixture left, feel free to drizzle it on top, too.

  Finish off with the remainder of the cream mixture.
• Resist immediately digging a spoon into the tiramisu. Instead, cover with plastic wrap and pop it into the refrigerator for at least 2 hours. 4-6 hours is ideal.