1. Make the Raspberry Syrup: A Concentrated Burst of Flavor

1. Combine Raspberries and Water: Place the raspberries (fresh or frozen) and ½ cup of water in a medium saucepan over medium-high heat.
2. Crush Berries: Using a potato masher or a fork, crush the berries to release their juices.
3. Simmer: Bring the mixture to a gentle simmer, then reduce the heat to medium-low and continue to simmer for about 2 minutes, stirring occasionally.
4. Strain: Remove the pan from the heat and pour the mixture through a fine-mesh strainer set over a glass measuring cup or bowl. Use the back of a ladle or spoon to press on the berries and extract as much juice as possible. Discard the seeds.
5. Return to Pan: Return the strained raspberry juice to the saucepan.
6. Add Sugar and Lemon Juice: Add the ¾ cup of granulated sugar and 1 tablespoon of lemon juice to the pan.
7. Boil and Reduce: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 4-5 minutes, or until the mixture has reduced slightly and thickened to a syrupy consistency. Stir occasionally.
8. Cool: Remove the pan from the heat and let the raspberry syrup cool completely in the refrigerator.

2. Make the Mascarpone Filling: Creamy, Tangy, and Sweet

1. Whip Heavy Cream: In a stand mixer fitted with the whisk attachment, whip the 1 ½ cups of heavy cream on high speed until stiff peaks form.
   • Tip: Make sure the heavy cream is very cold for optimal whipping. You can also chill the bowl and whisk attachment in the freezer for 10-15 minutes beforehand.
2. Transfer Whipped Cream: Transfer the whipped cream to a separate bowl and set aside.
3. Beat Mascarpone: Return the mixing bowl to the stand mixer (no need to clean it) and fit it with the paddle attachment. Add the softened mascarpone cheese, ¾ cup of granulated sugar, ¾ cup of the cooled raspberry syrup, and 1 teaspoon of vanilla extract to the bowl.
4. Combine: Beat on high speed until the ingredients are well combined and the mixture is smooth.
5. Incorporate Whipped Cream: Add about 1 cup of the whipped cream to the mascarpone mixture and continue to beat on high speed until it’s fully incorporated.
6. Fold in Remaining Whipped Cream: Gently fold in the remaining whipped cream using a rubber spatula, being careful not to deflate the mixture.

3. Assemble the Tiramisu: Building Layers of Flavor and Texture

1. Dip Ladyfingers: One at a time, dip each Savoiardi ladyfinger into the remaining raspberry syrup until it’s soaked but not soggy.
   • Tip: A quick dip is all that’s needed – about 1-2 seconds per side.
2. First Layer: Arrange the dipped ladyfingers in an even layer along the bottom of an 8-inch square dish. The recipe author suggests lining them up in two straight rows of six.
3. Spread Filling: Spread half of the mascarpone filling evenly over the layer of ladyfingers.
4. Grate White Chocolate: Using a zester, microplane, or cheese grater, grate half of the white chocolate (½ ounce) evenly over the mascarpone filling.
5. Second Layer: Place another layer of raspberry syrup-soaked ladyfingers on top of the filling and grated chocolate.
6. Add more Filling: Spread half of the remaining filling on top of the ladyfingers.
7. Pipe Remaining Filling (Optional): Transfer the remaining mascarpone filling to a pastry bag fitted with a large round tip (or a gallon-sized ziplock bag with a corner snipped off). Pipe the filling evenly over the tiramisu, creating decorative swirls or dollops, if desired.
8. Grate Remaining Chocolate: Grate the remaining half of the white chocolate over the top of the piped filling.

4. Chill and Set: Allowing the Flavors to Meld

1. Cover: Cover the assembled tiramisu with plastic wrap.
2. Refrigerate: Refrigerate for at least 6 hours, or preferably overnight. This allows the ladyfingers to soften, the filling to set, and the flavors to meld together.

5. Serve: Enjoying Your Elegant Creation

1. Serve Chilled: Serve the White Chocolate Raspberry Tiramisu chilled, directly from the dish or cut into squares.
2. Garnish (Optional): Garnish with fresh raspberries before serving, if desired.