In a mixing bowl, beat together mascarpone cheese, heavy cream, powdered sugar and vanilla extract until light and fluffy.
Dip ladyfingers in raspberry liqueur or coffee and arrange them in a single layer in a trifle dish or baking dish.
Spread half of the mascarpone mixture over the ladyfingers.
Add a layer of raspberries.
Repeat layers, ending with a layer of mascarpone mixture.
Dust with cocoa powder.
Cover and refrigerate for atleast 4 hours or overnight.
Garnish with fresh raspberries and mint leaves before serving.
