In a large bowl, beat the mascarpone with powdered sugar and vanilla extract until smooth.

In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.

Fold in the melted white chocolate until fully incorporated.

Spread a thin layer of the cream mixture in the bottom of an 8x8-inch dish.

Dip each ladyfinger briefly into the raspberry puree (don’t soak), then lay a layer of them over the cream.

Spread half of the remaining cream over the ladyfingers and sprinkle with half of the raspberries.

Repeat with another layer of dipped ladyfingers and the rest of the cream.

Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, top with remaining fresh raspberries, white chocolate shavings, and mint leaves