Place the raspberries in a sauce pan over medium heat and add the water. Bring this mixture to a low boil and then crush the raspberries with a potato masher or fork. Reduce the heat to a simmer and simmer for 10 minutes.

Remove the pan from the heat and strain the raspberry mix through a fine mesh strainer. Discard the pulp and then place the liquid back in the pan on low heat. Add in the granulated sugar and stir until it dissolves. Add in the lemon juice and then let the mixture simmer for 10 minutes.

When the time is up, strain the mixture again and discard any pulp. Place the raspberry sauce in a bowl (large enough for dipping the lady fingers) and cover it lightly. Place it in the refrigerator until it is completely chilled.

In a stand mixer with the whisk attachment or with a hand mixer, blend the heavy whipping cream for 7-10 minutes on medium to high speed until it has stiff peaks. Then place the whipping cream in a separate bowl and clean off the bowl and rinse the whisk attachment.

In the same bowl of the stand mixer, add the mascarpone cheese, sugar, vanilla and the raspberry sauce. Whisk this together until it is well combined. Then add in 1 cup of the whipped cream and whisk again until it is well combined.

Add the rest of the whipped cream and gentle fold it into the mixture.

Soak the lady fingers in the bowl of the raspberry sauce for about 1 minute. Then line the bottom of the pan with them.

Using a spatula, carefully spread half of the mascarpone cheese mixture across the top of the lady fingers. Then sprinkle on half of the grated white chocolate.

Repeat the process, laying the dipped lady fingers on top of the white chocolate and then covering that with the rest of the mascarpone cheese mixture. Top it off with the rest of the grated while chocolate.

Cover lightly with plastic wrap and chill for at least 6 hours.

Serve each square topped off with a few fresh raspberries.