Separate the eggs
In a bowl and using a hand mixer whisk the egg whites until they form stiff peaks.
In a second bowl cream the egg yolks with the sugar.
Using a hand mixer add the mascarpone and vanilla and whisk until light and creamy.
Fold the egg whites into the mascarpone mix.
In a trifle dish put half the sponge fingers in a trifle bowl and pour 5 tablespoons of sherry over the top. Enough for them to absorb but not be soggy.
Pour half of mascarpone mixture in to the trifle dish.
Stud strawberry halves around the outside of the bowl, cut side to the glass.
Add slices of banana. Half of the raspberries and half of the blueberries.
In a separate bowl pour more sherry over the remaining sponge fingers.
Add them to the trifle dish.
Stud a few bananas around the edge.
Add another layer of the mascarpone cream mix.
Add the remaining fruit and top with a few strawberries.
Pop in the fridge for at least 15 minutes, or you can make these a few hours in advance.