Italian summer pudding

Line a 2ltr (3½ pt) pudding basin with clingfilm, leaving enough spare at the top to wrap over the finished pudding. Pour the wine into a shallow container and dip the sponge fingers into it briefly, then use them to line the basin. Make sure there are no gaps. In a large bowl, mix together the mascarpone, yogurt and vanilla with the icing sugar - stir well to distribute evenly. Fill the lined basin with alternate layers of sweetened marscapone and berries, starting with the mascarpone. Cover with the spare clingfilm and chill for at least 3 hrs. Unwrap the clingfilm and turn the pudding out on to a plate. Serve with fruit coulis.