In a medium saucepan, combine 2 cups of raspberries with 1/2 cup of water over low heat. Crush raspberries and simmer for about 10 minutes. Strain through a fine mesh sieve, discarding solids. Return liquid to pot, add 1/2 cup of sugar and 2 tablespoons of lemon juice. Simmer for another 5-7 minutes until slightly thickened, then chill completely.

In a stand mixer, beat 1 cup of heavy cream on medium-high until stiff peaks form, about 3-5 minutes. Transfer whipped cream to a separate bowl and set aside.

In the same stand mixer, combine 1 cup of mascarpone cheese, 1/4 cup of sugar, 1/2 cup of chilled raspberry syrup, and 1 teaspoon of vanilla extract. Beat on medium speed until smooth, about 2-3 minutes. Fold in whipped cream gently.

In a 9x9-inch square dish, dip 24 savoiardi ladyfingers quickly into the raspberry syrup. Layer them at the bottom of the dish. Spread half of the mascarpone filling over the ladyfingers and top with grated white chocolate.

Add a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top. Finish with more grated white chocolate. Cover and chill for at least 6 hours or overnight.

When ready to serve, slice the tiramisu with a clean knife. Enjoy the beautiful layers of creamy filling and pink hues.