1-Add raspberries, granulated sugar, lemon juice, and: Add raspberries, granulated sugar, lemon juice, and water to a saucepan and simmer over medium heat for 8-10 minutes until thick and juicy.
2-Mash slightly and let the raspberry mixture: Mash slightly and let the raspberry mixture cool completely.
3-Whip the heavy cream until stiff peaks: Whip the heavy cream until stiff peaks form.
4-In another bowl, mix mascarpone cheese, powdered: In another bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth.
5-Gently fold whipped cream into the mascarpone: Gently fold whipped cream into the mascarpone mixture until fluffy.
6-Dip each ladyfinger quickly into the cooled: Dip each ladyfinger quickly into the cooled raspberry syrup and layer them in a baking dish.
7-Spread half of the mascarpone cream over: Spread half of the mascarpone cream over the ladyfingers.
8-Spoon half of the raspberry mixture over: Spoon half of the raspberry mixture over the cream layer.
9-Repeat layers with remaining ladyfingers, cream, and: Repeat layers with remaining ladyfingers, cream, and raspberry mixture.
10-Smooth the top and cover with plastic: Smooth the top and cover with plastic wrap.
11-Refrigerate for at least 4 hours before: Refrigerate for at least 4 hours before serving.