Step 1: Make the Raspberry Syrup

In a medium saucepan, combine 2 cups of fresh raspberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Strain the syrup through a fine mesh sieve to remove seeds and set it aside to cool.

Step 2: Prepare the Mascarpone Filling

In a mixing bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract together until smooth and creamy. The mixture should hold soft peaks, so don’t overbeat.

Step 3: Assemble the Tiramisu

Start by dipping each ladyfinger into the cooled raspberry syrup. Make sure to coat them lightly without soaking too much. Arrange a single layer of dipped ladyfingers at the bottom of your baking dish.

Spread half of the mascarpone filling evenly over the ladyfingers. Scatter fresh raspberries on top of the cream layer. Repeat the process with another layer of ladyfingers, mascarpone filling, and raspberries.

Step 4: Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld beautifully. Before serving, garnish with additional fresh raspberries, powdered sugar, or white chocolate shavings if desired.