White Chocolate Raspberry Tiramisu

• 4 cups raspberries (fresh or frozen) Bursting with natural sweetness and a hint of tartness, raspberries form the foundation of this syrup.

• ½ cup water Aiding in extracting the juices and creating a pourable consistency.

• ¾ cup granulated sugar Balances the tartness of the raspberries and thickens the syrup.

• 1 tablespoon lemon juice Enhances the raspberry flavor while adding a fresh citrusy kick.

• 1 ½ cups heavy cream Whipped to stiff peaks for a light, airy texture.

• 16 ounces mascarpone cheese Rich and creamy, mascarpone gives the filling its signature silkiness.

• ¾ cup granulated sugar Sweetens the mascarpone filling just enough without overpowering the flavors.

• ¾ cup raspberry syrup Infuses the mascarpone with a subtle raspberry tang.

• 1 teaspoon vanilla extract Adds depth to the filling with its warm, sweet aroma.

• 1 (7 oz) package Savoiardi ladyfingers (about 24) Light and crisp, these sponge biscuits absorb the raspberry syrup beautifully without becoming soggy.

• 1 ounce white chocolate (grated) Creamy and sweet, the grated chocolate layers add texture and a touch of indulgence.