1

Mix together the coffee, vanilla extract and Marsala or Tia Maria in a shallow bowl.

2

Assemble 6 small serving glasses on the worktop, or use a single serving dish. Briefly dip the sponge fingers, one by one, in the coffee mixture and arrange 1 1/2 in each serving glass, breaking them to fit. Spoon any remaining liquid into the glasses, allowing it to soak in.

3

Reserve a few raspberries and blueberries for decoration. Use a fork to crush the remaining raspberries and mix with the remaining blueberries.

4

Beat together the low fat soft cheese, yogurt and remaining sugar until smooth. Share half between the glasses. Top with the fruit mixture, then the remaining soft cheese mixture. Refrigerate until 20 minutes before serving, then decorate with the reserved berries and mint leaves.