3 cups fresh raspberries

3 cups fresh blackberries

2 cups fresh blueberries

2 cups fresh strawberries, sliced

1-1/3 cups sugar, divided

4 teaspoons grated orange zest

1 cup fresh squeezed orange juice

1 cup heavy whipping cream

2 cartons (8 ounces each) mascarpone cheese

1 teaspoon vanilla extract

2 packages (7 ounces each) crisp ladyfinger cookies

Additional fresh berries, optional

In a large bowl, combine the raspberries, blackberries, blueberries, and strawberries. Sprinkle with 1/3 cup of sugar, then add the orange zest and orange juice. Toss gently to coat. Cover and refrigerate for 45 minutes to allow the flavors to meld.

In a medium bowl, beat the heavy whipping cream until soft peaks form.

In a separate large bowl, mix the room temperature mascarpone cheese with the vanilla extract and remaining 1 cup of sugar until smooth. Gently fold in the whipped cream in thirds, blending just until incorporated.

Drain the marinated berries, reserving the juices in a shallow bowl. Dip each ladyfinger into the reserved juice, letting the excess drip off. Arrange a single layer of dipped ladyfingers in the bottom of a 13x9-inch dish or a deep glass bowl.

Spoon half of the mixed berries over the ladyfingers, then spread half of the mascarpone mixture on top. Repeat the process with another layer of dipped ladyfingers, the remaining berries, and the rest of the mascarpone mixture.

Cover the tiramisu and refrigerate overnight to let the layers set. Just before serving, garnish with extra fresh berries if desired.