01 - In a mixing bowl, beat the heavy cream with half the sugar until soft peaks form.
02 - In another bowl, whisk the mascarpone with the remaining sugar and vanilla extract until smooth. Gently fold in the whipped cream until fully combined.
03 - If using, toss the raspberries with raspberry liqueur in a small bowl.
04 - Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy. Line the bottom of an 8x8 inch dish with half of the ladyfingers.
05 - Spread half of the mascarpone cream over the ladyfingers, then scatter half of the raspberries on top.
06 - Repeat with the remaining ladyfingers, mascarpone mixture, and raspberries.
07 - Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
08 - Before serving, dust with powdered sugar and garnish with additional fresh raspberries and mint leaves if desired.