In a saucepan over medium heat, combine 2 cups of raspberries, ½ cup of sugar, and ½ cup of water. Stir gently and simmer for about 10 minutes until thickened. Strain and cool.

In a large mixing bowl, add 1 cup of mascarpone cheese and 1 cup of heavy cream. Beat until smooth and thick, reaching soft peaks (3-4 minutes).

Dip each ladyfinger quickly into the cooled raspberry syrup and arrange half at the bottom of an 8-inch square dish.

Spread half of the mascarpone mixture over the ladyfingers and grate half of the white chocolate on top.

Dunk the remaining ladyfingers into the syrup and layer them above the mascarpone. Spread the remaining filling and grate the last of the chocolate on top.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Serve cold, garnished with fresh raspberries and mint leaves.