In a bowl, beat the egg yolks and sugar for four minutes until thick. Add the mascarpone cheese and mix until smooth. In another bowl, whisk the egg whites and gradually add all the sugar until stiff peaks form. Fold this into the mascarpone mixture and combine.
Brush the sponge fingers with the orange liqueur on both sides. In six tall glasses place a sponge finger topped with raspberries and the creamy mascarpone cream, repeat with another finger and more raspberries and with the final topping of cream, add the shaved chocolate to the top of the glass.