01 -
In a medium bowl, combine fresh raspberries with raspberry liqueur. Gently mash with a fork to release juices, leaving some berries partially intact.
02 -
Whisk mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together in a large bowl until smooth and creamy.
03 -
Using an electric mixer set to medium speed, beat the mascarpone mixture for 2 to 3 minutes until stiff peaks form.
04 -
Briefly dip each ladyfinger into cooled espresso, ensuring they are just moistened without becoming saturated.
05 -
Arrange a layer of espresso-dipped ladyfingers in a rectangular serving dish, covering the base completely.
06 -
Smooth half of the whipped mascarpone mixture over the ladyfinger layer using a spatula.
07 -
Spoon half of the prepared raspberry mixture over the mascarpone layer, gently spreading with the back of a spoon.
08 -
Repeat with another layer of espresso-dipped ladyfingers, followed by the remaining mascarpone mixture and remaining raspberry mixture.
09 -
Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to meld and dessert to firm.
10 -
Before serving, dust the top evenly with cocoa powder using a fine mesh sieve.
11 -
Serve chilled and, if desired, garnish with additional fresh raspberries.