In a small saucepan over medium heat combine apricots and 2 tbs sugar. Stir continuously until the mixture starts bubbling. Continue stirring. When the mixture thickens, remove the pan from the heat and set aside to cool until room temperature.
Combine hot coffee and sugar and stir until the sugar is completely dissolved. Add 50 ml marsala wine and stir. Set aside to cool.
In a large bowl combine powdered sugar and mascarpone cheese. Mix until homogeneous. When the apricot mixture is completely cool, gradually add it to the mascarpone. Add also 1 tbs marsala wine. Whisk until all ingredients are well combined.
When the coffee reaches room temperature, start dipping the savoiardi biscuits in it. Dip each biscuit horizontally for about a second, so that just the half is soaked with coffee.
Arrange the savoiardi in a circle around the insides of a 20-22 cm spring form pan or a cake ring placed on top of a serving plate. The soaked side of the biscuits should face the pan. Arrange more ladyfingers on the bottom of the pan. Cut some of the biscuits with a sharp knife in order to fit all the small gaps in between.
Spread ⅓ of the apricot mascarpone on top of the ladyfingers layer. Arrange one more layer of biscuits on top of the mascarpone, again filling the gaps with small pieces. Spoon on top another ⅓ of the apricot mascarpone. Spread half of the fresh blueberries over the filling. Follow with one more layer of ladyfingers and cover with the remaining mascarpone. Spread the rest of the blueberries on top.
Let the tiramisu sit in the fridge for 2-3 hours before serving.
Can’t find fresh apricots? No problem! You can make this tiramisu with peaches or nectarines. You would need 3 to 5, depending on their size.