For the dessert:
8 oz mascarpone cheese
1 1/4 cup heavy cream
1 tsp vanilla extract
1 Tbsp fresh lemon juice
1 Tbsp Raspberry liqueur
1/2 cup sifted confectioners sugar

1. Cut a piece of cheesecloth into 4 six inch squares. Dampen and wring out lightly.
2. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
3. Whip the cheese, 1/4 cup of the cream, vanilla, lemon juice, and the liqueur until well blended and refrigerate.
4. Whip the remaining 1 cup cream and sugar until the cream forms stiff peaks.
5. Fold the whipped cream into the cheese mixture and spoon into molds.
6. Fold the edges of the cheesecloth over the tops and refrigerate for 3 hours.

For the sauce:
1 pint of fresh raspberries
1 Tbsp sugar
1 tsp fresh lemon juice

1. Puree all ingredients. Taste for sweetness.
2. Strain and refrigerate.

To serve:
1. Unfold cheesecloth and invert molds onto serving plate. Lift off mold gently.
2. Smooth with back of spoon and remove cheesecloth slowly.
3. Spoon sauce onto plate around the hearts and garnish with more fresh raspberries.