Preheat oven to 350°F.
In food processor, pulse together graham cracker crumbs, sugar and butter until moistened and fully combined. Pour mixture into 9-inch pie dish and press down and up the sides. Bake for about 10 minutes or until lightly golden brown around the edges.
Remove from oven and allow to cool completely.
In large bowl, stir together the mascarpone with 2 tablespoons orange liqueur. In bowl of a stand mixer fitted with the whisk attachment, beat heavy cream with the sugar and vanilla extract until soft peaks form, about 5 to 6 minutes. Add whipped cream to mascarpone in batches, folding with a rubber spatula until just combined, after each addition.
In medium bowl, stir together raspberry jam with remaining 4 tablespoons orange liqueur.
To assemble pie, spread a third of the whipped cream mixture onto cooled crust. Cover with half of the ladyfingers, half of the raspberry jam, another third of the cream and half of the fresh raspberries. Repeat with remaining ladyfingers, raspberry jam, cream and raspberries.
Cover with plastic wrap and allow to chill in fridge for at least 3 hours or overnight. Cut and serve with dusting of powdered sugar.