Beat together 1 cup powdered sugar, cream cheese, mascarpone and vanilla.
Spoon into muffin cups or with a #1 tip, pipe onto parchment paper in large circles.
Place on a flat pan and freeze until firm.
For sauce: Mix powdered sugar, raspberries and Limoncello together, mashing slightly, but trying to keep the raspberries intact.
Let rest for 30 minutes.
To serve: About 15 minutes before serving, remove cream cups from freezer. Top with raspberry sauce and serve.
NOTE: You could also substitute Chambord or Wine for the Limoncello or omit entirely.