Line four individual 1/2-cup or one 2-cup heart-shape mold with cheesecloth. Place individual molds in a 15x10x1-inch baking pan; set aside.
In a small bowl beat the 2/3 cup cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside. In a medium bowl combine mascarpone cheese and powdered sugar. Beat on medium speed until smooth. Add vanilla, the 1/2 teaspoon lemon juice, and liqueur; beat just until combined. Gently fold in whipped cream. Spoon mixture evenly into prepared molds. Cover and chill overnight.
Meanwhile, for apricot sauce, in a small saucepan combine apricot jam, wine, and the 1 teaspoon lemon juice. Cook and stir just until jam is melted. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Cover and chill until ready to serve.
To serve, unmold individual desserts onto four dessert plates (or unmold large dessert onto a serving plate); remove cheesecloth. Spoon apricot sauce around desserts to cover bottoms of plates. If desired, drop the 2 tablespoons cream by 1/2 teaspoons onto sauce and draw a toothpick through each to form a heart. If desired, garnish with raspberries.