Add the raspberries, sugar and lemon juice to a saucepan and heat it up until the raspberries are no longer frozen, have started to break down, and the resulting liquid has come to a bubble. Once bubbling, turn it down to a simmer, stirring and mashing down the raspberries.

Let it simmer for 23-25 minutes or until the raspberry jam has thickened. To test, add a bit of the jam to a spoon and if you can make a line down the middle with your finger without it moving, it’s done. Pour into a shallow bowl and cover, let it cool down.

While the jam cools down, make the syrup. Place the sugar, water, and raspberries in a small saucepan over high heat until the sugar dissolves and starts to boil.

Turn down the heat to a simmer and let it simmer for 3 minutes, occasionally stirring and breaking down the berries.

Once done, strain the syrup into a bowl using a fine mesh sieve, discard the raspberry kernels, and add the limoncello. Let the syrup cool.

Once the raspberry jam and syrup are cool, make the mascarpone filling. Using a hand mixer or stand mixer with the whisk attachment, cream the mascarpone, powdered sugar, lemon juice, and vanilla paste until combined, about 30 seconds.

Scrape the sides and add the heavy cream. Whisk until it can hold a medium-stiff peak.

To assemble, use a baking dish and start by adding a layer of mascarpone cream, dip lady fingers in raspberry syrup and place them, followed by half of the mascarpone cream, and repeat.

Cover with plastic wrap and let it set in the fridge for at least 8 hours or overnight.

Once ready to serve, add the remaining raspberry jam and spread it out, optionally decorate with fresh raspberries and lemon slices.