Line a long loaf tin with baking paper. Take the defrosted berries and drain. Put the berries aside for later and put the juices into a deep bowl with the apple juice and liqueur. Cut enough of the biscuits to fit and line the sides of the tin. Dip the fingers into the prepared juices and place into the sides of the tin. Do the same to cover the base also. Next, Blitz together the smoothie mix, icing sugar and vanilla to a pulp, then fold this carefully into the whipped double cream. Quickly spoon a layer into the tin, even out and spoon over some of the reserved berries. Cover with a layer of soaked biscuits and repeat the process again with the sorbet, berries and finish off with another layer of soaked biscuits. Place into the freezer for at least 1 hour to set. Meanwhile, place any remaining soaking liquids into a small pan and boil with 1 tbsp. sugar till reduced and thick to make a sauce. When ready to serve, remove from the tin and discard the paper. Place onto a serving board and decorate the top with extra whipped cream, berries and leaves. Drizzle the reduced sauce over the top and serve immediately.