Raspberry Tiramisu

Directions

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
• Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
• Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
• Spread half of the jam mixture over the ladyfingers.
• Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
• Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
• Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar just prior to serving.