Step 1

Combine the mascarpone and 2 tablespoons of orange liqueur in a large bowl to blend. In another large bowl, using an electric mixer, beat the cream, sugar, and vanilla 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.

Step 2

In a small bowl, combine the remaining 3 tablespoons of orange liqueur with ¼ cup orange juice.

Step 3

One at a time, dip 6 of the ladyfingers into the orange liqueur mixture. Do not let them sit and soak in the liquid–just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups, wine glasses or ramekins.

Step 4

Spoon about 1/4 cup of the mascarpone mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the blueberry jam over the mascarpone mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Top with fresh raspberries and confectioner’s sugar to serve.