Raspberry Jam

1. Add raspberries, sugar, and lemon juice to a saucepan. Heat until raspberries break down and liquid bubbles.

2. Reduce to a simmer. Stir and mash raspberries with a spatula.

3. Simmer for 23–25 minutes until thickened. Test by running your finger through a bit of jam on the back of a spoon — if it holds the line, it’s ready!

4. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until cooled (about 1 hour).

Raspberry Syrup

1. In a small saucepan, combine sugar, water, and raspberries. Heat over high until sugar dissolves and boils.

2. Reduce to simmer for 3 minutes, stirring and mashing the berries.

3. Strain the syrup into a bowl. Stir in limoncello (if using). Let cool.

Mascarpone Filling

1. In a bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla until smooth.

2. In a separate bowl, whip the heavy cream to stiff peaks.

3. Fold the whipped cream gently into the mascarpone mixture until combined.

Assemble

1. Quickly dip ladyfingers into the raspberry syrup and line the bottom of your dish.

2. Spread half the mascarpone filling over the ladyfingers.

3. Spoon half the raspberry jam over the filling.

4. Repeat with another layer of syrup-dipped ladyfingers, mascarpone filling, and raspberry jam.

5. Smooth the top, cover, and refrigerate for at least 4 hours or overnight.

6. Before serving, decorate with fresh raspberries and lemon slices!