Line a 9x9 inch square baking dish with parchment paper.

Place ⅔ cup blueberry preserves and the lemon juice in a large, shallow dish and mix until well combined.

Dip the ladyfingers, one at a time, in the lemon-blueberry mixture to completely submerge.

Allow any excess liquid to drip off, and then place the dipped ladyfingers in a single layer on the bottom of the prepared pan.

Spread ⅓ cup of the blueberry preserves evenly over the ladyfingers and top with ⅓ cup of the lemon preserves. Spread gently into an even layer.

In a large mixing bowl, beat the heavy cream, powdered sugar, and French vanilla pudding mix with a hand or stand mixer until light and fluffy, scraping down the side as necessary to combine everything evenly.

Mix in the mascarpone cheese just until combined.

Scoop half the whipped cream mixture onto the edges and middle of the ladyfinger layer.

Spread it out as gently as possible to avoid disturbing the curd layer into an even layer.

Repeat steps 3-8 to create a second layer of each component.

Even out the last layer of whipped cream and mascarpone, cover the tiramisu well with plastic wrap, and place in the refrigerator to chill overnight.

When ready to serve, garnish with lemon zest and fresh blueberries, optional and then cut into 16 squares and serve.