Step 1

Spray a 9x9-inch baking dish with nonstick spray.

Step 2

Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.

Step 3

In a large bowl, using a hand mixer, beat the heavy cream until soft peaks form, about 3-4 minutes.

Step 4

Beat in the mascarpone, ½ cup sugar, vanilla, and 2 tablespoons Chambord. Mix until fully combined and smooth. Set aside.

Step 5

In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.

Step 6

In yet another bowl, mix together all of the fruit with ½ cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.

Step 7

Start by smoothing half of the cream mixture over the ladyfingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.

Step 8

Repeat the layers, starting with ladyfingers, cream, jam, then fruit.

Step 9

Cover and refrigerate for a minimum of 4 hours.

Step 10

Serve cold.