Preparation Steps

• In a medium bowl, whip the heavy cream with 1/4 cup granulated sugar and vanilla extract until stiff peaks form. Set aside.
• In a separate bowl, beat the softened mascarpone cheese until smooth.
• In another bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and thick.
• Gently fold the egg yolk mixture into the mascarpone cheese until well combined.
• Fold the whipped cream into the mascarpone mixture until smooth and creamy.
• If using, lightly brush each ladyfinger with raspberry liqueur. If not, you can skip this step.
• Arrange a single layer of ladyfingers in the bottom of an 8x8 inch baking dish. Break them if necessary to fit.
• Spread half of the mascarpone cream mixture over the ladyfingers.
• Scatter half of the fresh raspberries over the cream layer.
• Repeat the layers: another layer of ladyfingers, the remaining mascarpone cream mixture, and the remaining raspberries.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.
• Before serving, dust with cocoa powder or garnish with additional raspberries, if desired.