Place the frozen berry mix in a saucepan with 35 g birch sugar and bring to the boil while stirringuntil it forms a smooth mixture. Put the pan to one side. Crumble a biscuitor a small piece of sponge cake into two glass jars or ramekins until the bottom of the dish is covered.Add a layer of the berry mixture on top. Add the remaining 15 g birch sugar, vanillaseeds and the bitter almond flavouring directly to the mascarpone tub and mix with the mascarponecream. Then add a layer of the mascarpone mixture to the dishes. Repeat thelayers in the same order (biscuit/cake crumbs, berry mixture, mascarpone mixture) until the dishes are full, leaving 1 cm space at the top of thedish. Wash the fresh berries, pat dry and add as a topping. Garnish witha blob of remaining mascarpone cream and a decorative berry.Tip: toasted almonds flakes add a delightful extra crunch. If you like things even sweeter,add a little maple syrup after each layer of mascarpone mixture.