A decadent no-bake tiramisu layered with raspberry-soaked ladyfingers, fluffy mascarpone cream, and delicate white chocolate for an elegant dessert.

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1. Place raspberries and water in a medium saucepan over medium-high heat and crush the berries with a fork or potato masher to release their juices.

2. Simmer briefly, then strain the mixture through a fine-mesh sieve into a measuring cup, pressing the pulp to extract as much juice as possible.

3. Return the strained juice to the saucepan, add sugar and lemon juice, and simmer for 4–5 minutes until slightly thickened. Chill completely.

4. In a stand mixer whip the heavy cream until stiff peaks form, then transfer to a bowl.

5. In the mixer beat mascarpone cheese, sugar, raspberry syrup, and vanilla extract until smooth and fluffy.

6. Gently fold the whipped cream into the mascarpone mixture until light and mousse-like. Refrigerate until ready to assemble.

7. Dip each ladyfinger quickly into the cooled raspberry syrup and arrange a single layer in an 8-inch square dish.

8. Spread half of the mascarpone filling evenly over the ladyfingers and sprinkle with half of the grated white chocolate.

9. Repeat with another layer of soaked ladyfingers followed by the remaining mascarpone filling.

10. Pipe or spread the top layer smoothly and sprinkle with the remaining grated white chocolate.

11. Cover and refrigerate for at least 6 hours or overnight before serving.

Dip ladyfingers quickly into the raspberry syrup to prevent them from becoming overly soft.

Allow the raspberry syrup to cool completely before assembling so the mascarpone filling stays firm.

For best flavor and texture refrigerate the tiramisu overnight before serving.

Cream cheese can be substituted for mascarpone for a slightly tangier filling.

Frozen raspberries work well if fresh berries are unavailable.

Garnish with fresh raspberries, extra raspberry syrup, or edible flowers for an elegant presentation.