RASPBERRY CREME HEARTS 

8 oz mascarpone cheese 
1 1/4 cup heavy cream 
1 tsp. vanilla extract 
1 T. fresh lemon juice 
1 T. Raspberry liqueur
1/2 cup sifted confectioners sugar 
1 pint of fresh raspberries
1 T. sugar
1 tsp fresh lemon juice 

Directions
For the dessert: 
1. Cut a piece of cheesecloth into 4 six inch squares.
Dampen and wring out lightly.
2. Press one square into each of four perforated
heart-shaped ceramic molds and set aside.
3. Whip the cheese, 1/4 cup of the cream, vanilla, lemon juice,
and the liqueur until well blended and refrigerate.
4. Whip the remaining 1 cup cream and confectioners sugar
until the cream forms stiff peaks.
5. Fold the whipped cream into the cheese mixture and
spoon into molds.
6. Fold the edges of the cheesecloth over the tops
and refrigerate for 3 hours.
For the sauce:
1. Puree raspberries, sugar and lemon juice.
Taste for sweetness.
2. Strain and refrigerate. 
To serve:
1. Unfold cheesecloth and invert molds onto serving plate.
Lift off mold gently.
2. Smooth with back of spoon and remove cheesecloth slowly.
3. Spoon sauce onto plate around the hearts
and garnish with more fresh raspberries.