In a medium saucepan over medium heat, combine 2 cups of raspberries, ½ cup of sugar, and ½ cup of water. Stir frequently for 10-15 minutes until thickened. Strain and cool.

In a large mixing bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold in 1 cup of mascarpone cheese until smooth.

Quickly dip ladyfingers in the cooled raspberry syrup, then layer them in a 9x9-inch dish. Spread half of the mascarpone filling over the ladyfingers and sprinkle with half of the grated white chocolate.

Repeat the layer with dipped ladyfingers, covering with the remaining mascarpone filling and finish with more grated white chocolate on top.

Cover with plastic wrap and chill for at least 6 hours, preferably overnight.