Beat the heavy cream in a large bowl until it forms stiff peaks.

In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture until fully combined, being careful not to deflate the cream.

In a shallow dish, combine the brewed coffee with the raspberry puree. Quickly dip each ladyfinger into this mixture, ensuring they’re soaked but not soggy.

Lay the soaked ladyfingers at the bottom of your serving dish, creating a solid base. Spread half of the mascarpone mixture over the ladyfingers.

Layer the remaining ladyfingers on top, then finish with the rest of the mascarpone mixture.

Cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.

Just before serving, dust the top with cocoa powder and decorate with fresh raspberries.