Beat heavy cream in a large mixing bowl until a medium consistency is reached, taking about 2-3 minutes. In another bowl, blend mascarpone until smooth and fold in the whipped cream.

Whisk together egg yolks, sugar, and water in another bowl. Microwave for 30 seconds to warm, then beat until pale and fluffy. Combine all mixtures until well blended.

Dip each ladyfinger briefly into raspberry liqueur and lay them in the dish. Spread half of the creamy mixture over ladyfingers, then add half of the frozen raspberries.

Repeat layers with remaining ladyfingers, cream mixture, and frozen raspberries. Drizzle raspberry jam over the top layer and smooth it out with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, garnish with fresh raspberries.