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In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer and a large bowl), beat confectioners’ sugar, salt, and 3 cups cream on medium speed until medium peaks form, 3 to 4 minutes. Add mascarpone and beat until stiff peaks form, about 1 minute more.
In a shallow bowl or large liquid measuring cup, stir prosecco and 1 cup cream. Working one at a time, dip 20 to 22 ladyfingers into prosecco mixture. Arrange in rows parallel to short side of a 13" x 9" baking dish, breaking if needed to fit. Spread half of mascarpone mixture over ladyfingers in an even layer.
In a medium bowl, combine fresh blueberries and blueberry preserves. Spread blueberry mixture on top of mascarpone mixture, being careful not to mix the layers.
Dip and layer remaining ladyfingers on top of blueberry mixture, breaking to fit if needed.
Fold fresh strawberries into remaining mascarpone mixture. Spread over top of ladyfingers. Refrigerate at least 4 hours and up to 3 days.
Gently press star cutter into top of tiramisu (you can also use different size/multiple star cutters to speed this up). Using a fine-mesh sieve, dust cutter with freeze-dried strawberries. Repeat, spacing star shapes on top of tiramisu as desired.