Beat the peanut butter, cream cheese, sugar, vanilla and 1/2 cup cream in a large bowl with a mixer on medium speed for 3 to 4 minutes until smooth and fluffy

Add the remaining 1/2 cup cream and beat until creamy, about 1 more minute. (Do not overbeat.)

Whisk the jam, with the juice and 1/3 cup water in a bowl until smooth. Spread about 3 tablespoons over on half of the fingers, arranging them lengthwise. Brush with half of the remaining jam mixture. (Don't worry if it looks like a lot of liquid; the ladyfingers will absorb it as the tiramisu sits.)

Spread half of the peanut buttercream over the fingers. Top with 2 cups fresh fruit and the remaining ladyfingers. Brush the ladyfingers with the remaining jam mixture and spread the remaining peanut buttercream on top. Cover with plastic wrap and refrigerate at least 7 hours.

Uncover this tiramisu , top with 1 cup of the fruit

Enjoy!