1. Whisk together first 3 ingredients in a small bowl
2. Stir together mascarpone cheese in a large bowl
3. Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream.
4. Arrange one third of Red Velvet Madeleines in a 3 qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. repeat layers twice. Cover and chill 4 to 24 hours before serving.