In a medium saucepan over medium heat, add the water and sugar and simmer until the sugar has dissolved. Remove from the heat, add the berries and allow to infuse for 10 minutes.

Strain the berries from the syrup and set aside. Then add the cassis to the berry syrup and set aside.

In a large bowl using an electric hand mixer or a large whisk, whip the heavy cream, sugar, and vanilla until soft peaks form.

Add in the mascarpone cheese and continue to whip to stiff peaks. Set aside.

Briefly dip the ladyfingers one at a time in the berry syrup and place in an 8×8 inch (20x20 cm) dish to make the first layer – you can fit about 14 cookies in each layer. Don't let them soak as they will fall apart, just a quick dunk in the syrup is enough.

Spoon half of the soaked berries over the biscuit evenly. Followed by half whipped cream mixture spread evenly. Repeat the process with the second layer of dipped ladyfingers, berries, and remaining cream mixture. Cover and refrigerate for 2-4 hours.

Sprinkle over the almonds and extra fruit and dust with powdered sugar.

Enjoy with a cup of tea for an afternoon treat! Store leftovers covered in the refrigerator for up to 1 day.