Rosy Summer-Berry Puddings

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4 half-pints raspberries, plus more for garnish

6 tablespoons superfine sugar

1 1/2 tablespoons Chambord liqueur

3/4 teaspoon rose water (optional)

1 1/4 cups mascarpone

3 tablespoons rose jam

One 1/2-pound loaf of brioche, crusts trimmed, bread cut into twelve 1/3- to 1/2-inch-thick slices

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