Raspberry Cream with Mascarpone

If children will be eating, replace the liqueur with orange juice or let the berries soak with a little sugar instead.

For a very smooth cream, briefly pass the puree through a sieve to remove the seeds.

Stir briefly so the cream stays stable and does not become too runny.

Add a little more powdered sugar to taste if the raspberries are very tart.

For neat layers, pipe the cream using a piping bag or a freezer bag with the corner snipped off.

Chill for at least 1 hour, preferably 2–3 hours, so the cream becomes more flavorful and firmer.