Add the raspberries, 1/4 cup of the powdered sugar, and the orange juice to a large bowl and lightly press down on the berries with a fork.
Mix the mascarpone, the rest of the powdered sugar, vanilla extract, and cream using an electric whisk.
Prepare a cake springform pan by covering the bottom and sides using baking parchment.
Cover the bottom of the pan with a layer of ladyfingers. Spoon half of the raspberry mix onto the ladyfingers. Add half of the mascarpone cream on top. Repeat with another layer of ladyfingers, raspberry mix, and mascarpone.
Add a layer of blueberries on top of the cake. Refrigerate for 3 hours before removing from the springform pan.
