Creating the White Chocolate Raspberry Tiramisu is a rewarding process that will fill your kitchen with delightful aromas. Follow these steps for a perfect result:

1. Melt the White Chocolate: In a heatproof bowl, melt the chopped white chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
2. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
3. Combine Mascarpone: In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
4. Fold Chocolate into Mascarpone: Gradually fold the melted white chocolate into the mascarpone mixture until well combined.
5. Incorporate Whipped Cream: Gently fold the whipped cream into the chocolate-mascarpone mixture until fully incorporated. Be careful to retain the light, airy texture.
6. Prepare Coffee: Pour the cooled brewed coffee into a shallow dish. Dip each ladyfinger briefly into the coffee, ensuring they are soaked but not soggy.
7. Layer the Tiramisu: In a 9×9 inch (23×23 cm) dish, arrange a layer of soaked ladyfingers at the bottom. Spread half of the white chocolate mascarpone mixture over the ladyfingers, smoothing it out evenly.
8. Add Raspberries: Scatter half of the fresh raspberries over the mascarpone layer.
9. Repeat Layers: Add another layer of soaked ladyfingers on top, followed by the remaining mascarpone mixture, and finish with the rest of the raspberries on top.
10. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
11. Garnish: Before serving, garnish with additional fresh raspberries and white chocolate shavings for an elegant touch.

Following these steps will guide you in creating this incredible dessert that is sure to impress!