|1 (8-ounce) tub mascarpone cheese||1 cup crushed almond biscotti or coconut macaroons (from about 4 cookies)|
|2 tablespoons powdered sugar||1 pint raspberries, rinsed|
|1 tablespoon Grand Marnier, Cointreau or other orange-flavored liqueur|
Whisk the mascarpone, sugar and liqueur together in a medium mixing bowl until whipped and smooth.
In 4 juice glasses, Mason jars or other wide-bottomed glass dishes, sprinkle a layer of the crushed cookies. Top the cookies with a layer of whipped mascarpone, then a layer of raspberries. Repeat each layer: cookies, then mascarpone, then raspberries.
Refrigerate for up to 4 hours before serving.
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