85g packet of raspberry jelly crystals
1 cup boiling water
3/4 cup cold water
2 tablespoons cointreau liqueur
300ml thickened cream
1/2 cup icing sugar
1 tablespoon lemon juice
240g fresh raspberries
Place jelly crystals in a heatproof jug. Add boiling water and stir to dissolve thoroughly. Add cold water and liqueur. Pour into 24 small glasses and place on a tray. Put in refrigerator and leave until set.
Whisk mascarpone in a medium bowl with an electric mixer until thickened slightly. Beat cream, sifted icing sugar and lemon juice in a small bowl with electric mixer until soft peaks form. Fold into mascarpone.
Top the jelly with mascarpone mixture, then cover and refrigerate.
Sprinkle with the raspberries and serve.