Puree half of the strawberries with 2 tablespoons of powdered sugar. Halve the remaining strawberries and sprinkle with 2 tablespoons of powdered sugar. Whip the cream until stiff. Cut the vanilla pod lengthways and scrape out the pulp. Mix the mascarpone with 2 tablespoons of wine, vanilla pulp and 100 g of powdered sugar. Fold in the whipped cream.
Spread half of the ladyfingers in a glass bowl (20 x 15 cm). Moisten with 150 ml of wine. Spread half of the mascarpone mixture over it. Spread the strawberry puree evenly over the top. Cover with the remaining sponge fingers. Moisten with the rest of the wine and spread the second half of the mascarpone mixture over it. Spread the strawberries and raspberries on top. Cover and chill in the refrigerator for at least 2 hours.
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