While whisking slowly and continuously, pour the gelatin cream into the cream cheese mixture. Then increase the speed and whip thoroughly to combine.

Cut a circle of baking paper to fit the bottom of a springform pan. Line it with round mini sponge biscuits, but not all the way to the edge — that's where the long ladyfingers will lean against the side.

The long ladyfingers will likely stick up above the rim of the pan, but that's completely fine. To keep them from toppling over, stand them up around the edge in batches of four or five, dabbing a couple of spoonfuls of the cream filling against them each time to hold them in place.

There's no need to rush — work carefully so the ladyfingers don't fall down. Once the biscuits are standing all the way around the pan, carefully pour in the rest of the filling and smooth the surface.

Arrange the fruit on top of the filling and press it in gently. Chill in the fridge for several hours, ideally overnight. If using frozen fruit, make sure it's fully thawed and well drained in a colander first.

Before serving, dust the top with icing sugar. Slice very carefully with a large, sharp knife, dipping it into hot water and wiping it dry before each cut.