Start by making the whipped cream. In a large mixing bowl, add the mascarpone, heavy cream, and powdered sugar. Whip with an electric mixer on high speed for 4 to 5 minutes until stiff peaks form. Watch closely—when the sound changes and the mixture thickens, your whipped cream is ready. Transfer to a bowl and refrigerate.

Next, prepare a fruit sauce or use jam. Warm it in the microwave for a few minutes to soften, then let it cool.

Line the sides of your cake pan with acetate or parchment paper. Mix the milk and vanilla extract in a bowl. Dip each petit beurre cookie in the milk mixture and arrange them in the bottom of the pan. Add a layer of whipped cream, then drizzle some fruit sauce. Continue layering cookies, whipped cream, and fruit sauce.

Finish with a layer of whipped cream.

Save some whipped cream to decorate the top of the cake. Refrigerate for several hours or overnight. Decorate with fresh fruits—here, red currants, blackberries, kiwi, and candied orange slices.

You can also add small edible flowers or any decorations you like. Sprinkle with grated white chocolate.

Keep refrigerated until ready to serve.