1. In a large bowl, whip the heavy cream until soft peaks form.
2. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
3. Gently fold the whipped cream into the mascarpone mixture.
4. In a shallow dish, combine the cooled coffee and melted white chocolate.
5. Dip each ladyfinger into the coffee mixture for a few seconds, then layer them in a serving dish.
6. Spread half of the mascarpone mixture over the ladyfingers.
7. Add a layer of fresh raspberries on top.
8. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and raspberries.
9. Chill in the refrigerator for at least 4 hours before serving.
10. Garnish with additional raspberries and white chocolate shavings before serving.

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