Method

• 1.
  Combine the sugar with 100ml water in a saucepan and simmer over low heat until sugar dissolves. Add strawberries and simmer gently for 5 minutes. Remove from heat, add lemon juice, then gently stir through raspberries. Strain the fruit over a bowl, reserving liquid, then place berries in a separate bowl. Allow fruit and liquid to cool.
• 2.
  Place the cream, icing sugar and vanilla seeds (discarding pod) in a bowl and whip until stiff peaks form. Fold through mascarpone, and set aside.
• 3.
  Briefly dip the sponge fingers in the berry liquid and use to line the base and sides of the pudding basin, making sure there are no gaps. Reserve remaining undipped sponge fingers to cover the top of the pudding.
• 4.
  Spoon one-third of the berries into the lined basin, then cover with half the mascarpone mixture. Repeat with half the remaining berries, followed by remaining mascarpone mixture and berries. Dip remaining sponge fingers in berry liquid and cover pudding completely, filling any gaps with trimmings. Reserve any remaining berry liquid. Cover the pudding with foil, top with a plate that fits snugly inside the rim of the basin and weigh down with cans. Place in the fridge for at least 5 hours, or overnight.
• 5.
  When ready to serve, remove the weights, plate and foil. Place a large serving plate over the bowl and invert carefully. Brush the pudding with any remaining berry liquid and serve decorated with extra raspberries.