Stir sugar, mascarpone, curd and bourbon vanilla until creamy.
Whip the cooled whipped cream until stiff and set aside to cool. Cut the sponge to fit the container. Whip the egg whites until stiff and fold into the curd mixture together with the whipped cream. Next, place part of the sponge in the baking dish and drizzle with cassis kikoer.
Sprinkle a layer of berries (washed and selected) on top. Cover with curd mixture. Place another layer of sponge cake on top, drizzle with alcohol and sprinkle berries on top. Spread the remaining cream evenly over it and garnish with berries.
Cover everything with foil and leave the tiramisu in the refrigerator for at least five hours.