1. Arrange half the sponge fingers in the base of a rectangular serving dish (10 cup capacity). Trim them to fit if necessary. 2. Dissolve the jelly crystals in the boiling water, then stir in the cold water. 3. Pour three cups of jelly mixture over the fingers in dish. Reserve the remaining jelly mixture. 4. To make the lemon cream, place the cream, mascarpone and icing sugar mixture in a large bowl. Beat with electric beaters until soft peaks form. Whisk the lemon butter until smooth, then fold into cream. 5. Spread half the lemon cream over the fingers and jelly in the dish, drizzle with half the passionfruit pulp. 6. If the remaining jelly has set, reheat and stir in liqueur. Dip the remaining fingers one at a time, in jelly/liqueur mixture until almost soft. Arrange over cream. 7. Scatter over half the strawberries: spread with remaining lemon cream. Cover and refrigerate over night. 8. Before serving, arrange remaining fruit and pulp over the tiramisu. ---------------------------------------------------------------------------
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