Combine the blood orange juice, orange liqueur and ¼ cup of the granulated sugar in a small saucepan over low heat. Cook, stirring, until the mixture is hot and the sugar is dissolved (don’t let it boil), about 2 minutes. Pour into a wide, shallow bowl or container and let cool.

Finely grind the freeze-dried raspberries in a spice grinder; set aside. Combine the fresh raspberries and 1 tablespoon granulated sugar in a small bowl. Lightly mash with a fork to break the berries up just a bit (leave them pretty chunky).

Whisk the raspberry liqueur, egg yolks and remaining ½ cup granulated sugar in a large metal bowl. Set the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Heat, whisking constantly and scraping down the sides of the bowl occasionally with a rubber spatula, until the mixture is light, pale, very thick and doubled in volume, 6 to 8 minutes. Remove from the heat and continue whisking until cooled, about 1 minute. Whisk in about two-thirds of the freeze-dried raspberries, then all of the mascarpone until combined.

Whisk the cream and 3 tablespoons of the confectioner’s sugar to soft peaks in a medium bowl. Fold about a third of the whipped cream into the cooled egg yolk mixture to lighten it, then fold in the remaining whipped cream just until combined. (Don’t overmix.)

Combine the remaining freeze-dried raspberries with the remaining 1 tablespoon confectioners' sugar. Use a fine strainer to sift half of it into the bottom of an 8-inch square glass or ceramic dish (reserve the rest for serving).

Working with one ladyfinger at a time, dip in the blood orange mixture until soaked but not falling apart, about 2 seconds per side, then arrange in the baking dish in an even layer (breaking to fit if needed—you’ll use about half of the ladyfingers for the first layer). Spread with half of the mascarpone mixture. Spoon the mashed raspberries evenly over top. Soak and top with the remaining ladyfingers, pressing lightly on them to compress slightly. Spread with the remaining mascarpone mixture. Cover loosely and refrigerate for at least 4 hours and up to overnight.

Just before serving, dust the top with the reserved freeze-dried raspberry mixture. Cut into squares to serve and garnish with more fresh raspberries.