Cut the cake into chunks and place in the bottom of serving glasses.
Divide the custard between the glasses.
Whip the mascarpone, cream, vanilla and icing sugar together 10-20 sec/Butterfly/speed 4 or until stiff peaks form.
Layer the cream mixture with the berries on top of the custard and cake finishing with berries.
Garnish with a mint leaf if desired.
Serve immediately, but these will keep in the fridge, covered, for up to 4 days. (As if!)