Prepare the cream mixture by beating heavy cream until medium peaks form, then combine mascarpone, egg yolks, sugar, and water in another bowl. Microwave for 30 seconds, whisk, then fold into the whipped cream.

In a shallow dish, pour the raspberry liqueur and dip each ladyfinger quickly, then align them in a single layer in an 8x8-inch baking dish.

Spread half of the mascarpone mixture over the ladyfingers, sprinkle half the frozen raspberries, add another layer of soaked ladyfingers, and top with remaining cream and raspberry jam.

Cover and refrigerate for at least 4 hours or overnight. Garnish with fresh raspberries and powdered sugar before serving.