Prep the berries. Rinse and dry the berries well. Hull and slice strawberries; leave smaller berries whole. Toss with 1–2 tablespoons of sugar and a splash of lemon juice if your berries aren’t very sweet. Set aside to macerate while you make the cream.

Make the mascarpone cream. In a large bowl, whisk mascarpone, sugar, vanilla, lemon zest, and a small pinch of salt until smooth. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture gently until fully combined and fluffy.

Mix the dipping liquid. Pour the juice into a shallow dish. If using jam, whisk it into the juice to make a quick berry syrup. You want a lightly sweet, fruity dip for the ladyfingers.

Dip, don’t soak. Working quickly, dip each ladyfinger into the juice for about 1 second per side. They should soften but still hold shape. Over-soaking will make the layers mushy.

Layer one. Arrange a tight layer of dipped ladyfingers in a 9x9-inch dish or similar. Spread half of the mascarpone cream over the ladyfingers in an even layer.

Add berries. Scatter half of the berries over the cream. Try to distribute a mix of varieties so every bite has color and texture.

Layer two. Add a second layer of dipped ladyfingers, then spread the remaining mascarpone cream on top. Finish with the rest of the berries.

Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The ladyfingers will soften and the flavors will meld into a sliceable, spoonable dessert.

Garnish and serve. Right before serving, add a dusting of powdered sugar and a few mint leaves if you like. Cut into squares or scoop into bowls. Serve cold.