Put the mascarpone and coconut cream in a bowl and whip with a hand mixer into a smooth cream. Sweeten with icing sugar to taste. Blitz the sponge fingers with a stick blender, ideally in a chopper attachment with a blade.

Get some nice glasses ready. Put a layer of crushed sponge fingers on the bottom, then a layer of cream, then fruit, then another layer of cream, biscuits, cream, fruit. Keep alternating like this until the glass is full. For shorter glasses, use a layer of sponge fingers, then cream, and finish with fruit on top.

Let it chill thoroughly in the fridge, ideally until the next day.