Preheat the oven to 175°C (350°F), fan-assisted. Melt the butter and set aside to cool.

Beat the eggs with the sugar and salt for 5–7 minutes, until very light, fluffy and thick. Add the vanilla and gradually fold in the flour using a spatula. Finally, add the melted butter and gently mix until well combined.

Pour the batter into a 30 x 40 cm (12 x 16 in) baking tray lined with parchment paper and bake for 13–15 minutes. Do not overbake, as the sponge should remain soft.

Allow the sponge to cool completely, then cut it into 4 equal rectangular pieces to create the four layers of the dessert.

For the berry sauce, place the frozen mixed berries and 200 g sugar in a saucepan. Simmer over medium heat for about 10–15 minutes, until the berries soften and the mixture becomes a thick, fragrant sauce. Allow to cool completely.

Cut the strawberries into smaller pieces and toss them with the 2 tablespoons of icing sugar and the brandy. Leave them for a few minutes to macerate. Reserve some whole berries for decoration.

For the cream, beat the mascarpone with the icing sugar and vanilla until smooth and creamy. Gradually add the heavy cream and continue beating until you have a soft but stable cream.

Place the first sponge layer on a serving platter. Spread generously with cream, then add some of the berry sauce and pieces of strawberries, blueberries and raspberries.

Place the second sponge layer on top and repeat the layers of cream, berry sauce and fresh fruit. Continue until all four sponge layers have been used.

Cover the top with the remaining cream, leaving the sides relatively natural, as shown in the photo. Decorate generously with strawberries, blueberries, raspberries and blackberries. If desired, drizzle some of the berry sauce over the top to create beautiful natural drips.

Refrigerate the cake for at least 3–4 hours, preferably overnight, to allow the layers to set and the sponge to soften beautifully.

Serve chilled and cut into slices.