2. Prepare the berry jelly: Heat the
castor sugar and water in a saucepan
and stir until dissolved. Bring to the
boil and simmer for 5 minutes. Add
the berries and remove the saucepan
from the plate. Let the mixture cool
slightly and then purée it until smooth
in a food processor. Pour the purée
through a sieve into a clean mixing
bowl. Heat the gelatine over warm
water or in the microwave until
dissolved and add to the berry purée.
Allow to cool.
3. To combine: Slice the sponge cake.
Cut the slices into circles that will fit
into the serving glasses. Place one
slice of sponge cake at the bottom of
each glass, scoop a layer of fresh
berries on top and drizzle with berry
liqueur. Place some of the berry
purée on top, followed by a layer of
the mascarpone mixture. Repeat the
layers and finish off with a layer of the
mascarpone mixture with fresh
berries on top. Refrigerate
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