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1. **Sponge cake:**
- Preheat the oven to 180°C. Beat eggs and sugar until the mixture triples in volume. Gently incorporate the sifted flour, yeast and salt. Pour into a prepared rectangular mold and bake for 20-25 min. Let cool.
2. **Syrup:**
- Heat the water with the sugar and vanilla until dissolved. Let cool.
3. **Whipped cream:**
- Whip the cold cream until thickened. Add the icing sugar and, if desired, the mascarpone. Mix until firm.
4. **Assembly:**
- Cut the sponge cake in half lengthwise. Soak each half with the syrup. Spread a layer of whipped cream on the first half, add chopped fruit, cover with the second half. Spread the remaining whipped cream on top and on the sides.
5. **Decoration:**
- Arrange the fruits on top and add nuts or coconut flakes on the sides if desired.
6. **Refrigeration:**
- Place in the refrigerator at least 1 hour before serving.
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### **2 Tips:**
1. **Light version:** Use sweetened fromage blanc instead of whipped cream.
2. **Intense taste:** Add a thin layer of jam between the biscuit and the whipped cream
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