• Brew 2 cups of espresso or very strong coffee. Pour into a bowl wide enough for dipping. Add in 2 tbsp of rum, sambuca or grand marnier. Set aside to cool at room temp. 
• Add the freeze dried berries and pulse into a fine powder. Run it through a fine mesh strainer to remove and lumps and bits. You’ll be left with a gorgeous bright pink powder. Set aside 
• Whisk the yolks and ⅓ cup of sugar together until well combined in a heatproof bowl. About 1 minute. Then place the bowl of yolks over a pot of boiling water. Make sure the water does now touch the bottom of bowl. Continue whisking until the yolks have double in size and are pale yellow in color. About 3-5 minutes. Allow to cool at room temp.
• In a stand mixer fitted with a whisk attachment, add the mascarpone, vanilla, salt & remaining sugar. Whisk on low until smooth. Pour in the cooled yolk mixture and continue mixing until well blended. Add in the heavy cream and mix just until incorporated. Fold In the raspberry powder with a spatula. 

Assembling

• Dip the lady fingers 1 to 2 at a time in your espresso, toss it around. Remove quickly to avoid sogginess. Arrange them in a even single layer in your pan. Add half the raspberry mascarpone mixture and spread with an offset spatula. Continue with the second layer of lady fingers. Top with the remaining raspberry mascarpone. Dust the top with a thick coat of cocoa powder. Refrigerate for at least 4-6 hours or preferably overnight. Slice or scoop and top with fresh raspberries. ENJOY!