Raspberry Tiramisu (Small Batch)

In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, vanilla bean paste, and salt just until combined.
Add 330g (11 oz.) of the heavy whipping cream into the mascarpone mixture. Beat until the mixture reaches stiff peaks. Set aside.

Line an 8x4" loaf pan with parchment paper or plastic wrap to form a hammock for the tiramisu so it's easier to pull out later on.
Add the orange juice and sugar to a shallow bowl. Heat in 10-second intervals, stirring after each, until the sugar has dissolved.
Quickly dip the ladyfingers into the orange mixture on both sides, then layer them into a single layer, longways (2 rows of 3), on the bottom of the loaf pan. (You may need to slice a little off of three of the ladyfingers for them to fit.)
Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer. Dollop ½ of the preserves on top and smooth it out into an even layer.
Dip more of the ladyfingers into the orange mixture, and layer them on top of the preserves.
Spread ½ of the remaining mascarpone cream over the ladyfingers, then add the remaining preserves. Top it off with another layer of orange-soaked ladyfingers.
Add the remaining 80g (2 ⅔ oz.) of heavy whipping cream into the mixing bowl with the mascarpone cream and beat it until soft peaks form.
Transfer the cream to a piping bag fitted with your tip of choice, and pipe the remaining cream on top of the ladyfingers. Dollop with additional preserves and fresh raspberries (optional).
Cover the tiramisu with plastic wrap, and set it in the fridge to chill and firm up for at least 4 hours.
Lift the tiramisu out of the pan, then slice, serve, and enjoy!

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Loaf Pan

*will depend on the size of your pan - if you are using a 9x5" loaf pan you will need a couple more ladyfingers for each layer.