Spray a large baking dish with nonstick spray

Place half of the lady fingers on the bottom of the pan, side by side.

In a large bowl, beat the heavy cream until soft peaks form, about 3-4 minutes.

Beat in the mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.

In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.

In yet another bowl, mix together all of the fruit with 1/2 cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.

Pour very small amounts of coffee on lady fingers. Just enough so the lady fingers absorb all the coffee.

Then, spread half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.

Repeat the layers, starting with ladyfingers, coffee, cream, jam, then fruit.

Cover and refrigerate for a minimum of 4 hours. I let refrigerate overnight.

Enjoy with a glass of wine or after dinner coffee!