In a small saucepan over medium heat, combine raspberries and sugar. Stir frequently for about 5–7 minutes until thickened. Let cool completely.

In a large mixing bowl, add mascarpone, heavy cream, and sugar. Whip on medium speed for 2–3 minutes until smooth and thick.

Dip each ladyfinger in the cooled raspberry syrup and arrange in an 8-inch dish. Spread half of the mascarpone mixture on top and grate half of the white chocolate over it.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling. Garnish top with extra mascarpone and white chocolate.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.

Once chilled, cut into squares and serve on dessert plates. Garnish with fresh raspberries or mint if desired.