In a small saucepan, combine the blackberries, blueberries, lemon juice, vanilla extract, honey, and water.

Simmer over a low flame, covered, for a few minutes until the blueberries have popped. Allow to cool, then strain to separate the liquid from the solids.

Whip the heavy cream with 1 tbsp of granulated sugar using a mixer with a whisk attachment until stiff peaks form. Refrigerate until needed.

In a different bowl, cream the egg yolks with the remaining granulated sugar until smooth.

Gradually add the Mascarpone cheese until fully incorporated.

Combine Whipped Cream and Mascarpone:

Gently fold the chilled whipped cream into the Mascarpone mixture using a spatula.

Divide this mixture into two bowls. Fold the solid berries into half of the Mascarpone mixture and set aside.

Prepare 4 medium-sized glasses or a single trifle dish.

Dip ladyfingers briefly in the berry sauce and layer them at the bottom of your chosen dish.

Add a layer of the berry Mascarpone mixture followed by a layer of the plain Mascarpone mixture. Repeat the layering until all ingredients are used.

Refrigerate for a few hours, or until the tiramisu sets.

Serve the tiramisu chilled, garnished with fresh blackberries, basil leaves, and optional lilac blossoms for a decorative touch.