Preparation

In a bowl, mix together the mascarpone cheese, heavy cream, coconut sugar (adjust to taste), and vanilla extract or scraped seeds from 1/2 vanilla bean. Mix until smooth.

1. Quickly dip the ladyfinger biscuits in a little water with a few drops of orange blossom water or fruit juice, just enough to moisten them without fully soaking them.
2. Line the bottom of a circular dessert or cake dish with a diameter of 20 to 30 cm with a single layer of moistened ladyfinger biscuits and place biscuits vertically along the edge of the dish.
3. Spread a layer of the mascarpone and cream mixture over the biscuits.
4. Pour 1 tablespoon of cherry or mixed berry jam over the cream layer.
5. Add a layer of diced peaches, halved cherries, sliced strawberries.
6. Repeat steps 4 to 6 until all the ingredients are used, finishing with a layer of the mascarpone and cream mixture.
7. Pour the remaining tablespoon of cherry or mixed berry jam over the top layer.
8. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to blend and the cake to set.
9. Before serving, you can decorate with additional fresh fruits.

Note:

1. You can add fresh mint for added freshness.