In a medium bowl, beat the cream with an electric beater to soft peak stage.
In a separate bowl, beat the mascarpone, sugar and vanilla, until just combined (don't overbeat).
Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
Quickly dip each biscuit into the liqueur (don't soak) and lay them side by side in a 9 inch square tin - roughly 14 in the first layer - press down lightly to make them all level and trim some if you need to.
Top the cookies with half the mascarpone cream mixture, spreading it over evenly with an offset spatula.
Place ½ the raspberries in a bowl and mash with a fork until it's a little mushy and little lumpy. Spread this over the mascarpone layer.
Repeat the biscuit and mascarpone cream layers again.
Top with the shave chocolate, followed by the raspberries, tearing some and leaving some whole.
Refrigerate 6 hours or overnight before serving.
I use a vegetable peeler along the edge of a block of chocolate to shave it.
The number of Savoiardi's you'll need will depend on their size. I use ones that are just over an inch wide and I fit two layers of 14 into a 9 inch tin.
Savoiardis are an sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You'll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
If you can't find Savoiardi, use a sponge cake, cut into fingers and dried, uncovered overnight on a wire rack.
You can use frozen raspberries in the first layer if you want but they won't look pretty if you use them on top. If all you can get is frozen raspberries, it will look nicer if you turn the top berries into a compote instead and dollop that over.
Frangelico (hazelnut liqueur), Cointreau (orange liqueur), Marsala all work well in place of the Amaretto.
For a non-alcoholic version, use milk with a dash of caramel syrup or raspberry cordial.