In a medium saucepan over medium heat, combine 1 cup of raspberries with ½ cup of sugar and ¼ cup of water. Stir gently until the sugar dissolves, and the mixture simmers—around 5 minutes. Continue cooking for about 10 more minutes, letting it thicken and reduce until syrupy. Once ready, set it aside to cool.

In a large mixing bowl, combine 16 ounces of mascarpone cheese with ¾ cup of heavy cream, ⅓ cup of sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy—about 3-4 minutes. Set the filling aside.

Take 24 ladyfingers and quickly dip each one into the cooled raspberry syrup, ensuring they're moistened but not soggy. Arrange half of the dipped ladyfingers snugly in the bottom of an 8-inch dish. Spoon half of the mascarpone filling over the ladyfingers.

Repeat the process by dipping the remaining ladyfingers in raspberry syrup and layering them over the first mascarpone layer in the dish. Spread the rest of the mascarpone filling evenly on top.

Cover the assembled White Chocolate Raspberry Tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

When you're ready to indulge, carefully unwrap the tiramisu and slice it into generous portions. Optionally, garnish with additional fresh raspberries or a sprinkle of white chocolate shavings before serving.