Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. c-soup.
Using a handheld electric mixer, beat on high-speed until the mixture is thick and pale yellow, about 3 to 4 minutes. Decrease the mixer speed to low speed and add the raspberry liqueur and salt, beating until combined. Place the bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water.
Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside. In another bowl or measuring cup, combine the sour cream, milk, instant espresso granules, and vanilla.
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