In a small saucepan, stir together the blueberries, blackberries, lemon juice, vanilla and a few tablespoons of water. Bring to a simmer over medium-low heat. Add in the honey and stir gently to incorporate. Simmer for about 5 minutes until berries are soft. Remove from heat and allow to cool. Using a fine mesh strainer, strain the berries separating the liquid from the berries, reserving both.

In a medium-sized bowl, combine the ricotta and zest from the lemon. Whip vigorously with a wire whisk until smooth and creamy. Stir in the yogurt and sugar (if using). Stir until incorporated.

Dip the Savoiardi biscuits in the berry liquid and divide among your serving glasses. Spoon some of the berries and some of the liquid over the biscuits, reserving some of both to spoon on top.

Spoon the ricotta-yogurt mixture over the berries and then top with a few remaining berries and a bit of liquid.

Toss on a few garnishes. Sprinkle with shaved white chocolate or cinnamon or top with a mint sprig. Enjoy!