To make the raspberry syrup add to a medium sauce pan, over medium-high heat, the water, fresh raspberries and granulated sugar. Stir to combine and bring the liquids to a boil. Once the mixture starts to boil, reduce the heat to medium and simmer for 3-4 minutes or until the raspberries have released all their juices and the sugar has dissolved completely.

Remove the raspberry syrup from the heat and pour the syrup into a bowl, with a mesh sieve placed over the top of the bowl, to strain all the seeds from the raspberry sauce. Discard the seeds and allow the strained raspberry sauce to cool while preparing the remaining ingredients.

To a large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment, add the very cold heavy whipping cream and beat on high speed for 3-4 minutes or until the whipped cream reaches stiff peaks. Be sure to start beating the heavy whipping cream on low speed then gradually increasing the speed to high to avoid splatter. Set aside.

To a separate large mixing bowl add the room temperature mascarpone cheese, granulated sugar and vanilla extract. Beat on medium-high speed for 1-2 minutes or until light and fluffy.

Gently fold the whipped cream, ½ cup at a time, into the whipped mascarpone cheese mixture just until all the whipped cream has been incorporated and no white streaks remain. Be careful not to overmix the filling mixture to ensure it stays light and fluffy.

To assemble the raspberry tiramisu, dip a single lady finger cookie into the cooled raspberry syrup briefly to coat then place it into the bottom of a 9x13 dish. Repeat until the entire bottom of the dish is covered with rows of dipped lady finger cookies. You may need to break some of the cookies into smaller pieces to fit, and fill, the entire bottom surface of the 9x13 dish. The total amount of cookies needed will depend on the shape of your dish.

Spread one cup of the seedless raspberry preserves over the first layer of lady fingers.

Using a small offset spatula spread half of the mascarpone cheese filling evenly over the layer of raspberry preserves, being sure not to mix the two layers.

Add the second layer of dipped lady finger cookies, in an even layer, over the mascarpone cheese layer followed by the remaining 1 cup seedless raspberry preserves and remaining half of the mascarpone cheese mixture. Be sure the second mascarpone cheese layer is spread evenly over the entire surface of the raspberry tiramisu.

Sprinkle the top of the raspberry tiramisu with the white chocolate shavings.

Cover the raspberry tiramisu with plastic wrap and refrigerate for a minimum of 8 hours or preferably overnight. This will allow the lady finger cookies time to soften as they absorb some of the moisture from the filling and raspberry syrup. This is essential for a classic texture for tiramisu desserts.

When ready to serve, remove from the refrigerator and top the surface of the raspberry tiramisu with rows of fresh raspberries (the total amount used will depend on how big the raspberries are and how tightly you create the rows) and sprinkle with 1-2 tablespoons of additional white chocolate shavings if desired for garnish.