5 tablespoons powdered sugar, plus more to garnish
1 1/4 pounds fresh raspberries
In a mixing bowl, beat the mascarpone, heavy cream and powdered sugar together until combined.
Prepare a springform pan with buttered parchment paper. Arrange the ladyfingers vertically around the edges of the pan, and line the bottom with more cookies.
Add a layer of mascarpone mixture on top of the cookie layer, then another layer of cookies, followed by a layer of raspberries. Add another layer of cream and top this with a full layer of raspberries.
Place in refrigerator for 3 hours.
Remove mold and sprinkle with powdered sugar before serving.