Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a tablespoon of Marsala wine, a tablespoon of anise liqueur, a tablespoon of white wine, and 2 tablespoons of water; then add in a teaspoon of baking powder, a pinch of salt and knead to obtain a smooth dough; wrap in plastic wrap and let rest for 30 minutes. Peel the apple and pear and cut them into wedges; place them in a saucepan with 2 tablespoons of granulated sugar and a cup of wine; bring to a boil and simmer for 20 minutes. Mash the apple and pear with a fork; combine with the chopped apricots, pine nuts, crumbled lady fingers, and 2 tablespoons of mostarda filling. Roll out the dough into very thin sheets; cut out 18 squares measuring 4 inches; place the filling in the center of each and close it into a dumpling. Place on a baking tray lined with parchment paper, dust with powdered sugar, and bake at 350°F for 10-12 minutes. To a pan, add 3 1/2 tablespoons of granulated sugar, 1/3 cup of cane sugar, 2 tablespoons of butter, 1 ounce of raspberries, 2 1/2 tablespoons of rum and 2 tablespoons of water. Mash the raspberries, bring to a boil, and cook for 2 minutes. Let the sauce cool and serve with the dumplings, dusted with powdered sugar.