In a medium saucepan over medium heat, combine 1 cup of raspberries with ½ cup of granulated sugar. Stir often for about 5–7 minutes until the mixture thickens into a syrupy consistency. Remove from heat and let it cool slightly.

In a large mixing bowl, add 16 ounces of mascarpone cheese, ¾ cup of heavy cream, ¾ cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat on medium speed for about 3–5 minutes until smooth and creamy.

Quickly dip 12 ladyfingers into the cooled raspberry syrup and arrange in a single layer at the bottom of an 8-inch square dish. Spread half of the mascarpone mixture over the ladyfingers, followed by half of the grated white chocolate.

Repeat the process by soaking the remaining 12 ladyfingers in the raspberry syrup and placing them on top of the initial mascarpone layer. Add the rest of the mascarpone filling and sprinkle the remaining grated white chocolate on top.

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

After chilling, remove from the refrigerator, slice into squares, and serve chilled, optionally garnished with whipped cream and fresh raspberries.