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.

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.