In a small saucepan over medium heat, combine raspberries with sugar. Simmer for about 10 minutes, mashing the raspberries. Strain the syrup and let it cool.

In a large mixing bowl, whip heavy cream and sugar until stiff peaks form (about 3-5 minutes). Gently fold in mascarpone and vanilla extract.

Quickly dip each ladyfinger into the raspberry syrup and layer them in a serving dish. Spread half of the mascarpone filling over the ladyfingers and sprinkle with grated white chocolate.

Repeat by layering more dipped ladyfingers and the remaining mascarpone filling. Top with grated white chocolate.

Pipe any leftover mascarpone filling onto the top layer and decorate with more grated white chocolate.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.