1 pkg lady fingers, about 20 pieces
1 1/2 C heavy cream
8 oz. mascarpone cheese
1 C sugar, divided
1 tsp vanilla
5 Tbsp raspberry liqueur, divided
2/3 C strawberry jam or jelly
1 1/2 C sliced strawberries
1 C raspberries
1/2 C blueberries
Spray a 9x9 baking dish with non-stick spray.
Place half the lady fingers on bottom of dish.
In a large bowl, beat heavy cream until soft peaks form.
Beat in mascarpone, 1/2 C sugar, vanilla, and 2 Tbsp raspberry liqueur. Beat until fully combined and smooth. Set aside.
In a separate small bowl, combine jelly and remaining raspberry liqueur. Set aside.
In another bowl, mix fruits and 1/2 C sugar. Stir to coat well. Set aside.
Smooth half the cream mixture over lady fingers.
Top with half the jam mixture. Use a fork to incorporate jam into cream.
Top with half the fruit. Add a second layer, using all remaining mixtures.
Cover and refrigerate for 4 hours, or overnight.