lightly grease and line an 18cm x 10cm base loaf pan with baking paper, leaving 3cm over the sides to hang.
using an electric mixer, whisk mascarpone, cream and sugar until soft peaks form, reserve.
in a small saucepan, combine NESTLÉ white melts and milk, stir over low heat until chocolate has melted; remove from heat, cool slightly. dip 6 sponge fingers in the chocolate mixture and place on the base of the prepared pan. top with a third of the strawberries and a third of the raspberries. spread with half the mascarpone mixture dip another 6 sponge fingers in chocolate mixture, arrange on a single layer on top of the mascarpone and top with half remaining berries. top with remaining mascarpone mixture.
dip the remaining sponge fingers in chocolate mixture and place on top of the mascarpone. cover with plastic wrap, place on a baking tray and weigh down gently with light weight. refrigerate for 8 hours or overnight.
turn out onto a serving plate. place extra cream and sugar in a bowl and whisk until soft peaks form. spoon over the loaf cake. garnish with extra NESTLÉ white melts and remaining berries.
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