First, gently combine all the berries in your large bowl. In a separate small bowl, whisk together 1/3 cup of sugar, the orange zest, and the orange juice. Pour this mixture over the berries and toss gently to coat.

Cover the bowl with plastic wrap and refrigerate for at least 45 minutes. This allows the berries to macerate and release their juices, creating a flavorful syrup. This step is crucial for infusing flavor.

While the berries are chilling, prepare the mascarpone cream. In your medium bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Be careful not to overwhip.

In another medium bowl, combine the mascarpone cheese, the remaining 1 cup of sugar, and the vanilla extract. Beat with the electric mixer until smooth and creamy. Be gentle when mixing.

Now, gently fold the whipped cream into the mascarpone mixture, a third at a time. Use a spatula and a light, folding motion to combine the ingredients without deflating the whipped cream. This creates a light and airy filling.

Once the berries have chilled, drain them over a shallow bowl, reserving the delicious juice. This juice will be used to soak the ladyfingers. Don’t discard it!

Dip each ladyfinger briefly in the reserved juice, allowing any excess to drip off. Don’t oversoak them, or they’ll become soggy. Just a quick dip is all you need.

Arrange a single layer of the soaked ladyfingers on the bottom of your 13×9-inch dish. They should fit snugly together. You may need to break some in half to fill any gaps.

Spread half of the mascarpone mixture evenly over the ladyfingers. Then, top with half of the drained berries, spreading them in an even layer. It’s starting to look like tiramisu!

Repeat the layers, starting with another layer of soaked ladyfingers, followed by the remaining mascarpone cream and the remaining berries. Build that beautiful dessert.

Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This allows the flavors to meld and the ladyfingers to soften completely. Patience is key!