Ultimate berry mascarpone trifle

Place cold water in a small bowl. Sprinkle gelatine over; stand 3 minutes. Microwave gelatine mixture on medium (50%) 20 seconds or until dissolved (or stand in pan of simmering water until dissolved). Cool slightly.

In a large jug, combine gelatine mixture and juice. Pour mixture into a 2.5 L (10-cup) serving dish. Refrigerate 1½ hours or until almost set.

Make mascarpone mixture.

Brush cut-side of sponge fingers with liqueur; arrange on jelly, breaking any sponge fingers into smaller pieces as needed to fit dish. Scatter half the strawberries and half the raspberries onto sponge fingers; spoon mascarpone mixture over berries. Cover with plastic wrap; refrigerate several hours or until firm.

Just before serving, top trifle with the remaining strawberries and raspberries, then blueberries and mint leaves.

In a small bowl, beat egg yolks, paste and half the sugar with an electric mixer until fluffy. In a large bowl, stir mascarpone and liqueur with a wooden spoon until well combined. Gently fold egg yolk mixture into mascarpone mixture. In a small clean bowl, beat egg whites and remaining sugar with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.