Make Mascarpone Mixture

Before you start this recipe, be sure you have a large enough serving dish! You’ll need a deep 9×13-inch pan that’s 4.5 quarts or so in capacity.
Make the Mascarpone Mixture! You’ll need a handheld electric mixture for this step. Beat the egg yolks and sugar until thick and pale yellow. This will take around 3 minutes. You don’t want to over beat here!
Decrease the mixer speed to low speed and add the raspberry liqueur and salt, beating until combined. Then you’ll continue beating the mixture until it registers 145 degrees (F) on an instant-read thermometer.
Add in the mascarpone and mix until completely combined. Let the mixture chill for 15 minutes or so, stirring occasionally with a rubber spatula.
Make the whipped cream by beating the heavy cream and powdered sugar JUST until soft peaks form. Do not over mix!!!
Fold half of the whipped cream into the mascarpone mixture, stirring gently to combine. The mix in the remaining whipped cream.