In a small saucepan, combine the blackberries, blueberries, lemon juice, vanilla extract, honey, and 2 tablespoons of water. Bring to a simmer over low flame. Cover with a lid and let it simmer for about 5-7 minutes until the blueberries pop and the berries are softened. Once cooled, strain the berry sauce to separate the liquid from the solids.

In another bowl, use a mixer and whisk attachment to whip the heavy cream with 1 tablespoon of granulated sugar until soft peaks form. Transfer to the refrigerator to keep chilled until ready to use.

In a separate bowl, cream together the organic egg yolks and 4 tablespoons of sugar using the whisk attachment. 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 from the berry sauce into one bowl of the mascarpone whipped cream mixture, making sure to mix gently to keep the texture light. Set this aside.

Prepare 4 medium-sized glasses or one trifle dish. Briefly dip the ladyfingers in the berry sauce one by one (so they’re moist but not soggy). Layer them at the bottom of the glasses or trifle dish.

Add a layer of mixed berry mascarpone cream, followed by a layer of the plain mascarpone mixture. Repeat these layers until you use up all the ingredients.

Refrigerate the assembled trifle for at least 2 hours or until set.

Serve the trifle chilled, garnished with fresh blackberries, basil leaves, and lilac blossoms if available.