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Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
Unfold the sheet of puff pastry onto the baking sheet.
Use a knife to score a 1" border all around the puff pastry, careful not to cut all the way through.
Use a fork to dock holes all inside the border. This will prevent the pastry from puffing underneath the mascarpone.
Toss the raspberries in sugar, allow to sit as you prepare filling.
Beat the egg lightly. Add the mascarpone, sugar, vanilla, salt, zest (if using) and mix to combine well.
Spread the cheese mixture all over the puff pastry, keeping it inside the border.
Top the mascarpone with the raspberries.
Bake for 20-25 minutes on upper middle rack, or until the pastry is golden brown and puffed.
Allow to cool before sprinkling on the powdered sugar.