Start by blending fresh or thawed raspberries with sugar in a food processor until smooth, then strain the mixture through a fine-mesh sieve to remove seeds.

Gently melt the white chocolate over a pot of simmering water or in the microwave, stirring continuously until smooth. Let cool slightly.

Whisk the mascarpone cheese until creamy and smooth, then fold in the cooled melted white chocolate.

Beat the eggs and sugar together until pale and thick, then gently fold this mixture into the mascarpone blend.

Dip ladyfingers into the prepared raspberry sauce, then layer them in the serving dish with half of the mascarpone mixture. Repeat for a second layer.

Cover the dish tightly and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld.

Before serving, drizzle extra raspberry sauce on top and garnish with fresh raspberries.