Method

Place custard, cream cheese, icing sugar and vanilla in a food processor and process until just smooth. Set aside.

Dip both sides of each sponge finger in Marsala wine for a few seconds. Divide half the sponge fingers between 12 x 300ml glass jars or serving glasses. If necessary, cut the sponge fingers to fit. Top with half custard mixture and half berries. Top with a second layer of sponge fingers, then remaining custard mixture and berries. Cover and refrigerate for at least 2 hours.

Presentation:
Lightly dust with icing sugar and serve chilled.