1.Sprinkle the gelatine over the cold water in a small bowl; stand for 3 minutes. Microwave the gelatine mixture on medium (50%) for about 20 seconds or until dissolved (or stand in pan of simmering water until dissolved). Cool slightly. Combine gelatine mixture and juice in a large jug. Pour jelly into either one large or two smaller deep glass bowl/s (2 1/2 litre/10-cup capacity). Refrigerate for about 1 1/2 hours or until almost set.
2.To make marscapone mixture, beat the egg yolks, half the sugar and all the vanilla bean paste in a small bowl with an electric mixer until fluffy. Beat the mascarpone and liqueur in a large bowl with a wooden spoon until well combined. Gently fold in the egg yolk mixture. Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.
3.Brush cut-side of the sponge fingers with liqueur; top jelly with sponge fingers, breaking up to fit dish. Top with half the combined strawberries and raspberries, followed by the mascarpone mixture. Cover with plastic wrap; refrigerate for several hours or until firm.
4.To serve, top with the remaining combined strawberries and raspberries.