In a large bowl, combine all the berries, ⅓ c of sugar, orange zest and orange juice. Toss gently to combine. Refrigerate for one hour.

When ready to assemble - Place the heavy cream in the bowl of a stand mixer and beat to stiff peaks. Set aside.

In another large bowl, combine the mascarpone cheese, remaining sugar and vanilla. Stir well.

Add the whipped cream to the mascarpone mixture and fold gently to combine. Set aside.

Drain the berries through a strainer, keeping the juice.

Dip the ladyfinger cookies into the juice for a quick dip, top and bottom and place in the bottom of a 13x9 pan. Create one even layer of dipped ladyfinger cookies.

Top with half of the fruit mixture and spread in an even layer.

Top the berries with half of the whipped mixture and gently spread to the edges in an even layer.

Create another layer of dipped ladyfinger cookies, followed by the remaining berries and finally the top layer is the remaining whipped mixture.

Cover loosely. Chill in the fridge for at least 8 hours, if not overnight.