This was originally a Paula Deen recipe. I made it exactly as written, except for not having ladyfingers locally. I used pound cake in place of the ladyfingers. I decided that brushing the limeade on the cake wasn't enough, so as I tweaked it, this recipe has become mine. I have had several requests for the recipe.
I was happy to find a tiramisu recipe that didn't have coffee in it. I don't use coffee or alcohol in my cooking.
In a saucepan, place the blueberries and 1/2 cup sugar. You shouldn't need to add liquid, especially if the berries are frozen. If you are using fresh berries, you might need to add a couple of tablespoons of water. Bring to a boil. In the meantime, mix the remaining 1/4 cup of sugar and the cornstarch. When the berries are at a boil, add the sugar/cornstarch mixture and stir to avoid lumps. Keep stirring until the mixture has thickened. Remove from heat and allow to cool.
In a large bowl, beat the cream cheese until smooth. Add the whipping cream and confectioner's sugar, beating until soft peaks form. Set aside.
Slice the pound cake into 1/4 to 1/2 inch slices. Place limeade concentrate in a pie plate, or similar type of container. Dip the cake slices in the limeade and line a 13 by 9 by 2-inch baking dish with them.
Spoon half of the cheese mixture over the cake. Top with half of the blueberries. Repeat the procedure for the next layer with remaining cake, cheese mixture, and blueberries. Cover and chill at least 8 hours. Cut into squares to serve, or just use a large spoon to take some out. Garnish with fresh mint, if desired.
NOTE: If you don't want to make your blueberry topping, you can use 1-2 cans of blueberry pie filling.