1 Lay the sponge fingers in one layer on the bottom of a serving dish about 20cm/8 in square and drizzle over the raspberry liqueur or brandy.
2 Beat together the mascarpone and icing sugar then fold in the whipped cream.
3 Spread half the mascarpne mixture over the sponge fingers then scatter over about one third of the raspberries and half the chocolate.
4 Add the remaining mascarpone mixture then arrange the remaining raspberries on top. Scatter over the remaining chocolate and chill for at least one hour. Dust with icing sugar just before serving.