Prepare cream cheese at room temperature and line an 18cm bowl with plastic wrap.

Grate the sponge cake using a sieve to create crumbs.

In a microwave-safe container, combine marshmallows and milk, cover loosely with plastic wrap, and heat at 600W for 1.5–2 minutes. Stir to melt and cool.

Whip heavy cream in a bowl until soft peaks form.

In another bowl, mix cream cheese and sugar until creamy. Gradually add the melted marshmallow mixture, mixing well each time, then add lemon juice and mix.

Fold the whipped cream into the cream cheese mixture gently.

For the berry sauce, combine all berry sauce ingredients in a microwave-safe container and heat at 600W for 30 seconds. Stir and cool.

Layer half of the cheese mousse mixture into the lined bowl, add the berry sauce, then layer the remaining mousse mixture. Top with 1/4 of the cake crumbs and press lightly. Chill in the refrigerator for at least 3 hours.