INGREDIENTS
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One 14-ounce sheet frozen all-butter puff pastry, such as Dufour, thawed
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2 tablespoons powdered sugar, plus more for dusting the pastry and finished dish
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8 ounces mascarpone
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1 cup heavy cream
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2 vanilla bean pods, split and seeds scraped
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2 tablespoons raspberry liqueur
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Zest of 1 lemon
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4 cups fresh raspberries