Place raspberries in a bowl and add the 6 Tbsp. sugar and let macerate while you prepare the mascarpone filling.

Next, prepare the syrup by combining the sugar and hot water and stir until the sugar is dissolved.

Add the orange liqueur and the cold water.

Combine the egg yolks and sugar in the top of a double boiler over simmering water.

Cook for about 10 min. stirring constantly. Some crystals may form on the bowl, and be careful not to stir them in as you will get a gritty custard.

Remove from heat and transfer carefully to another bowl, trying not to add many crystals if they have formed.

Whip yolks until thick and lemon-colored. Add the mascarpone to the whipped yolks. Beat until combined.

In a separate bowl, whip cream and vanilla until stiff peaks form. Gently fold into the yolk mixture and set aside.

Dip each ladyfinger in the syrup and then line a 9X13″ pan with them.

You may have to trim some to fit. Spoon half of the raspberries and their juice on top of the fingers.

Spoon half of the cream filling over the ladyfingers.

Top with half of the grated chocolate. Repeat layers, with ladyfingers, raspberries, and cream filling.

Sprinkle with the remaining chocolate.

Refrigerate overnight or for several hours.