Step by step recipe:

1. 

   Prepare the cake layers

   You will need 400 g Génoise (Genoa sponge), baked about 1 or 2 inches thick (3 to 5 cm).
2. 2 min.
   Cut 1 circle of sponge per person from the sponge using a dessert ring - this will be the size of your finished framboisier (2.4 inches or 6 cm here).
3. 3 min.
   Split each circle in half across the middle.
4. 
   If you are making one large dessert, split the cake in half horizontally.
5. 3 min.
   Prepare the boozy syrup by mixing 2 tablespoons Kirsch with 40 g Sugar syrup.
6. 4 min.
   Use a brush to soak each piece of cake thoroughly with syrup, whether you are a making a large version or individual desserts.
7. 3 min.

   Prepare the mascarpone cream

   Put into a food-mixer bowl: 125 g Mascarpone, 100 g liquid cream, 20 g Vanilla sugar and 30 g caster sugar.
8. 2 min.
   Beat for a minute or two, just until the cream is evenly mixed.
9. 5 min.

   Assemble the framboisiers

   Stand a dessert ring on a flat dish or plate and put a circle of soaked sponge in the bottom (use a palette-knife for this if possible, as the moist cake will now be very fragile).
   
   Arrange a circle of raspberries carefully around the edge.
10. 3 min.
    Fill the centre with more raspberries (you can simply tip these in).
11. 3 min.
    Cover with a layer of mascarpone cream...
12. 5 min.
    ...then add the second circle of sponge.
13. 2 hours
    Finish with a thin topping of mascarpone cream and smooth this with a palette-knife. Decorate with a few raspberries.
    
    Refrigerate for at least 2 hours before serving.
14. 5 min.

    Serving

    Just before serving, take the framboisiers out of the fridge and transfer, with the ring still in place, to the serving dishes. Slip a knife blade around the edge to loosen the dessert.
    
    Gently lift off the ring, then pour a little raspberry coulis around the base and decorate with a small sprig of mint.
    
    Serve fairly rapidly.