1 8-ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups whipping cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8-ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get
In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.
Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.