Prepare the egg yolk mixture – In a medium mixing bowl, combine the egg yolks and white sugar.

Pasteurize over hot water – Place the bowl over a pot of gently simmering water. Using a hand mixer or whisk, beat continuously until the mixture becomes thick, pale, and fluffy. The heat gently pasteurizes the eggs without scrambling them. Tip: If you're using pasteurized, ready-to-eat eggs, you can skip the hot water bath and simply beat until thick and pale.

Cool the yolk mixture – Remove the bowl from the heat and set aside. Allow the mixture to cool to room temperature. This prevents it from melting the mascarpone when combined.

Whip the mascarpone – In a separate large bowl, beat the room-temperature mascarpone cheese on low speed until completely smooth and free of lumps.

Combine mascarpone and yolks – Add the cooled egg yolk mixture to the mascarpone in two batches, gently mixing after each addition until fully incorporated. Set aside.

Whip the heavy cream – In another bowl, whip the heavy cream until it reaches a thick, yogurt-like consistency with soft peaks. Do not overwhip to stiff peaks, as you'll be folding it into the mascarpone mixture.

Fold together – Add the whipped cream to the mascarpone-egg mixture. Gently fold with a spatula using a cutting motion until no streaks remain. Be careful not to stir vigorously in circles, as this will deflate the airy texture.

Prepare the ladyfingers – Pour a shallow layer of whole milk into a wide, shallow dish. Working with one ladyfinger at a time, quickly dip both sides into the milk—just a swift dunk on each side. Do not soak. Allow any excess milk to drip off briefly before placing in the mold.

First layer of ladyfingers – Arrange the dipped ladyfingers in a single layer across the bottom of a 22×14×6 cm (approximately 8.5×5.5×2.5 inch) mold or baking dish. Break a few ladyfingers if needed to fill gaps.

First layer of cream – Spread half of the mascarpone cream over the ladyfingers. Use an offset spatula or the back of a spoon to smooth it into an even layer.

Second layer of ladyfingers – Dip another set of ladyfingers in milk (using the same quick-dip method) and arrange them in a single layer over the cream.

Mango jam layer – Spread a generous, even layer of mango jam over the ladyfingers. Smooth it out gently.

Final cream layer – Spread the remaining mascarpone cream over the mango jam. Smooth the top carefully to create an even surface.

Chill – Cover the mold tightly with plastic wrap or a lid. Refrigerate for at least 8 hours, preferably overnight. This resting time is essential—it allows the cream to set properly and the ladyfingers to soften into that perfect cake-like texture.

Add the top mango layer – Once fully chilled and set, spread a thin, even layer of mango jam over the top of the tiramisu.

Garnish – Cover the surface generously with fresh mango cubes. Arrange blueberries and mint leaves on top for a beautiful, fresh finish.

Serve – Slice and serve chilled. For clean slices, use a large knife wiped clean between cuts.