• 250g tub mascarpone
• ¾ cup thickened cream
• 2 tablespoons caster sugar
• zest and juice of 3 oranges
• 250g packet sponge finger biscuits
• 250g punnet strawberries, hulled and sliced
• 125g punnet fresh raspberries
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.