1 cup seedless raspberry jam
4 tablespoons orange liqueur or orange juice
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup confectioners' sugar
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
2 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
1 cup mini chocolate chips
Confectioners' sugar, for serving
Melt the jam and add 4 tablespoons of the orange liqueur in a small bowl to blend. Cool.
Using an electric mixer, whip the mascarpone cheese and ½ of the confectioners' sugar until fluffy. Using another bowl, beat the cream and remaining sugar 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. Stir in the chocolate chips.
Line the bottom of a 13 by 9 by 2-inch glass baking dish, springform pan 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, and 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 and serve.
Presented by Donna Parang