1.Place jelly crystals in jug; add boiling water. Stir to dissolve; add cold water and liqueur. Pour into 24 small glasses; place glasses on tray, refrigerate until set.
2.Meanwhile, whisk mascarpone in medium bowl until thickened slightly.
3.Beat cream, sifted icing sugar and juice in small bowl with an electric mixer until soft peaks form. Fold cream mixture into mascarpone. Top jelly with lemon mascarpone mixture. Cover; refrigerate.
4.Top with raspberries before serving.
Mascarpone is a fresh, smooth, unripened triple-cream cheese from Italy’s Lombardy region. It is most often used in sweet recipes, such as this decadent raspberry parfait.Note