Line 10 timbales with cling film or prepare teacups.
Clean the fruit and remove all stalks.
Bring water and sugar to a boil in a large pan.
Simmer firm fruits first, adding strawberries and raspberries last, for 5 to 10 minutes.
Drain fruit through a colander, reserving the juice, and allow to cool.
Reserve half the juice for dipping and reduce the remaining half until syrupy for sauce.
Cut 10 bread slices into 8 triangles each.
Cut one small and one large disc from each of the remaining 10 bread slices.
Dip bread in juice and line timbales with a small circle at the bottom and triangles on the sides.
Fill with fruit, top with the large bread circle, wrap, and press with a weighted tray.
Chill for at least 2 hours and serve with reduced sauce, fresh berries, and icing sugar.