• Place a mixing bowl and whisk in the fridge to chill. You will use the chilled bowl when you whip the cream.

Make the Jam (or use 1 cup of store bought jam)

• Place the raspberries, sugar and lemon juice in a saucepan. Cook over medium heat, breaking it up with a fork or potato masher. Bring the mixture to a boil. Continue cooking for 15 to 20 minutes until thick.
• Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer. You should have 1-1/4 cups to 1-1/3 cups of seedless jam. Toss out the seeds. Place the jam in the fridge to cool

  (If you are starting with store bought jam, pass 1-1/3 cups through a strainer to remove the seeds).

Make the Mousse

• Add the mascarpone and the confectioners sugar to a large bowl. Stir by hand with a wide spatula to incorporate the sugar and smooth the mascarpone. Set aside.
• Place ¼ cup of water in a small microwavable bowl. Sprinkle the gelatin over the top of the water, give it a stir, and let it sit for 3 to 5 minutes. This will hydrate (or bloom) the gelatin.
• When the gelatin absorbs all the water, place the bowl in the microwave. Zap it for 10 to 20 seconds stopping to stir every 4 seconds until it is dissolved, liquified and slightly warm to the touch. Do not cook the gelatin mixture too much as high heat will destroy the thickening power of the gelatin. 
• Pour the heavy cream into the chilled bowl and whip until soft peaks form (when you lift the whisk, the cream will form a peak then flop over on itself).

  Once the cream reaches the soft peaks stage, drizzle in the gelatin mixture and continue to whip until stiff peaks form.
• Fold ⅓ of the whipped cream into the mascarpone mixture. Then fold in the rest of the whipped cream in 2 separate batches.

  Give the chilled raspberry jam a stir to loosen it up. Measure out 1 cup of jam and fold it into the whipped cream mixture.
• Keep chilled until time to serve. The mousse will thicken even more after 4 to 6 hours in the fridge. If you have leftover jam, you can thin it out with a splash of water and use it to swirl into the mousse or layer it in parfait glasses.