Strawberry and raspberry layer cake

Line a 9 x 19cm loaf pan with baking paper, leaving a 3cm overhang on the sides. Using electric beaters, beat the mascarpone, cream and caster sugar with the orange zest until soft peaks form. Set aside.

Dip 6 of the sponge finger biscuits into the orange juice, one at a time.Use to line the base of the pan, trimming to fit if necessary. Spoon a third of the cream mixture over biscuits and top with a layer of strawberries and raspberries. 

Repeat once more with the sponge fingers, cream mixture and fruit, then one layer of biscuits. Reserve remaining fruit and cream. Cover and chill for 3 hours.

Turn onto a serving plate. Spoon the reserved cream over the cake then top with the remaining berries. Serve drizzled with a little passionfruit pulp if desired.