1-Prep the raspberries: Prep the raspberries: Place the fresh raspberries in a bowl, sprinkle with granulated sugar and lemon juice, gently toss, and let sit for 10-15 minutes.
2-Make the whipped cream: Make the whipped cream: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form, about 2-3 minutes. Add vanilla extract.
3-Mix the mascarpone: Mix the mascarpone: Combine mascarpone cheese and powdered sugar in another bowl, mix until smooth, then fold in whipped cream.
4-Soak the ladyfingers: Soak the ladyfingers: Dip each ladyfinger into cooled coffee briefly, and lay in the bottom of a serving dish.
5-Layer: Layer: Spread mascarpone mixture over ladyfingers, add macerated raspberries, and drizzle with raspberry syrup.
6-Repeat: Repeat: Continue layering until the dish is full, finishing with mascarpone topping and raspberries peeking through.
7-Chill: Chill: Cover the dish and refrigerate for at least 240 minutes, preferably overnight.
8-Dust the top with cocoa powder and: Dust the top with cocoa powder and garnish with fresh raspberries before serving.