1½ cups cream
6 tbsp caster sugar, plus extra to serve
4 free-range egg yolks
200g strawberries, hulled and sliced
500g packet sponge fingers
½ cup strong espresso
¼ cup amaretto
Whip cream and 1 tablespoon of sugar until stiff. Separately, mix egg yolks with the rest of the sugar on highest speed of a handmixer until creamy, about 8 minutes. Add mascarpone in spoonfuls then stir in the cream, using a lower speed.
Line 6 glass dishes or 1 large trifle bowl with half the strawberry slices. Then arrange half the sponge fingers on top.
Mix together espresso and amaretto and sprinkle half over biscuits. Spread a layer of the cream mixture over top. Arrange last of the strawberries and half the blueberries over cream.
Add a second layer of sponge fingers, sprinkled with remaining espresso and amaretto mixture. Cover with a final layer of cream. Then top with fresh raspberries and remaining blueberries.
Dust with caster sugar. Leave to stand in the refrigerator for at least 1 hour before serving.