– In a small bowl, combine the raspberries, sugar, and lemon juice. Gently mash the raspberries with a fork to release their juices. Set aside.

2. Make the White Chocolate Cream:

– Melt the white chocolate in a microwave-safe bowl or over a double boiler until smooth. Let it cool slightly.

– In a mixing bowl, whip the heavy cream until soft peaks form.

– In another bowl, combine the mascarpone cheese, vanilla extract, and powdered sugar. Mix until smooth.

– Gently fold the melted white chocolate into the mascarpone mixture, then fold in the whipped cream until fully combined.

3. Assemble the Tiramisu:

– Quickly dip each ladyfinger into the cooled coffee or espresso, making sure not to soak them.

– In a rectangular dish, layer half of the dipped ladyfingers on the bottom.

– Spread half of the white chocolate cream over the ladyfingers, followed by half of the raspberry mixture.

– Repeat the layers with the remaining ladyfingers, white chocolate cream, and raspberries.

4. Chill:

– Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve:

– Before serving, dust the top with cocoa powder or sprinkle with grated white chocolate. Garnish with additional raspberries if desired.