Blueberry Lychee Tiramisu

18 egg yolks
3 1\2 cups granulated sugar
3 pc. Mascarpone cheese
1 qt. & 1 cup heavy cream
2 pk. ladyfingers
4 double shots espresso
2 shots kahlua coffee liquor
1 can lychee
3 pints blueberry

Beat the egg yolks and the sugar (mix a small amount of boiling water with the sugar first so that the sugar can melt) until lemon colored. Mix in the mascarpone cheese until smooth. Refrigerate. Line a hotel pan with one layer of ladyfingers. With a brush paint the fingers with coffee\liquor mix until soaked. Drain the lychee and dice. Sprinkle the lychee over the ladyfingers evenly. Whip the cream until semi stiff peaks form. Fold together with the egg\mascarpone mix. Pour half of the mixture evenly over the ladyfingers. Place another layer of ladyfingers on the cream mix. Paint the remainder of the coffee on the fingers until soaked (make another double shot of coffee if needed). Pour the rest of the cream mix over the ladyfingers. Smooth out with spatula and evenly sprinkle the blueberries all over the top. Refrigerate for a few hours or over night until it has set. Serve on a dessert plate with some mint and powdered sugar.