Combine ½ cup mascarpone, ½ cup heavy cream, 1 tablespoon raspberry preserves, and 2 tablespoons orange juice in a bowl. Use an electric mixer at medium-high speed to beat until stiff peaks form. Transfer to the refrigerator until needed.

Combine the raspberries with 2 tablespoons orange juice, 1 teaspoon orange zest, and 2 teaspoons granulated sugar. Taste and add more sugar if needed. Refrigerate until needed.

Butter both sides of the bread slices. Toast in a skillet, toaster oven at 400ºF, or in the oven at 400ºF for about 4 minutes per side or until the bread reaches your desired toasted level. Remove and transfer to plates. Let stand for 5 minutes.

Spoon or pipe half the mascarpone mixture onto one piece of toast and then add the remaining half to the other piece of toast. Spoon half the raspberries on top of each piece of toast. Drizzle any orange juice and zest from the bowl on top of the toast. Serve with coffee and enjoy!