Drain the mixed fruit from the syrup, and set aside. reserve the syrup.

Place the syrup in a flat dish.

Dip the savoiardi biscuits in the syrup, and arrange around the rim and in the base of an un-greased 9-inch springform pan. (break the biscuits to squidge them into the edges, if needed).

In a large bowl, beat together the cream cheese, sugar and 1 teaspoon vanilla extract until smooth. add lemon juice and peel. mix well.

In a small bowl, beat the cream until it begins to thicken. add the castor sugar and remaining vanilla, beat until stiff peaks form.

Fold the whipped cream into the cream cheese mixture.

Spread half the cream cheese mixture over the soaked biscuit layer. top it with half the mixed fruit.

Arrange another layer of syrup soaked savoiardi biscuits over the fruit. press it down gently to set in place.

Place the remaining mixed fruit in a layer over the biscuits, and top it with the remaining cream cheese mixture. smooth the top.

Spread the pie filling over the cheese layer. cover and refrigerate overnight.

To serve, unspring the torte from the pan, and serve as you would a regular cake.