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Make the fresh orange juice. If it needs sweetening, add 1 or 2 teaspoons of fine sugar and dissolve well but don't make it too sweet because the lady fingers are already sweet. Add the Grand Marnier and put it in a deep container where you can dip the lady fingers later. Set aside.
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2
Make the coulis: Process the raspberries in a food blender with 3 tablespoons of orange juice and 2 tablespoons of fine sugar until you can't see the seeds and it's velvety. The coulis should be creamy and thick.
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Beat the egg yolks with the fine sugar until creamy and frothy.
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Add the mascarpone and the yoghurt in 2 or 3 goes and beat just enough to mix.
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Beat the egg whites to stiff peaks and fold them in very lightly in the egg and mascarpone mixture.
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Assembling: Put the serving containers on a table, have the mascarpone mixture ready, the raspberry coulis, the orange juice and the lady fingers in a bowl. Start by putting a thin layer of mascarpone cream, add a soaked lady finger layer, pour a little coulis and re-start with mascarpone, lady finger coulis and end with mascarpone. Cover in plastic film and chill for 2 to 4 hours. Before serving decorate with raspberry coulis and some fresh raspberries.
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With other fruits the procedure is exactly the same.
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Note 1: Best eaten within 24 hours but can stand 2 days (after this time it kind of gets very soggy).
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Note 2: don't soak the ladyfingers too much, just dip the bottom of the biscuit, not the whole. To make the individual portions, break the lady fingers in half and use 2 halves per layer, putting them side by side.
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Note 3: If you are in a really cooking mood, make sponge cake and use it instead of lady fingers!!
