In colander set over bowl, thaw raspberries, reserving juice; set aside.
In large bowl, beat mascarpone with sugar.
In separate bowl set over hot (not boiling) water, beat egg yolks with clean beaters for 5 minutes or until pale and thickened; beat into mascarpone mixture.
Stir in brandy, lemon juice and vanilla.
Whip 1/2 cup (125 mL) of the cream; fold into mascarpone mixture.
Line bottom of 8 cup (2 L) glass trifle bowl with 12 ladyfin-ger halves; brush well with about 3 tbsp (50 mL) reserved raspberry juice.
Spread with one quarter of the mascarpone mixture.
Sift 1 tsp (5 mL) of the cocoa over top.
Sprinkle with one third of the thawed raspberries, pressing some against glass to show through.
Repeat mascarpone, cocoa and raspberry layers twice.
Line bowl with remaining 12 ladyfinger halves; brush with juice and top with remaining mascarpone mixture.
Cover lightly and refrigerate for at least 4 hours or overnight.
Whip remaining 1 cup (250 mL) cream; mound over trifle, leaving rim of mascarpone mixture visible.
Dust rim lightly with mote sifted cocoa powder.
Garnish with chocolate decorations, fresh raspberries, and gold dragees and rose geranium leaves, if desired.