Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside to cool slightly for 10 minutes.

Whisk the egg yolks and caster sugar together in a large heatproof bowl set over simmering water for 8-10 minutes until thick, pale, and the mixture reaches 71°C to ensure the eggs are safely pasteurised. Remove from heat and allow to cool for 5 minutes.

Beat the mascarpone cheese until smooth, then fold in the cooled egg mixture and melted white chocolate until well combined.

In a separate bowl, whip the double cream with vanilla extract until soft peaks form, then gently fold into the mascarpone mixture.

Combine the cooled espresso with raspberry liqueur or syrup in a shallow dish.

Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side and arrange in a single layer in a 20x25cm serving dish.

Spread half of the mascarpone cream over the ladyfingers and scatter half of the fresh raspberries on top, pressing them gently into the cream.

Repeat with another layer of dipped ladyfingers, remaining cream, and remaining raspberries.

Cover with cling film and refrigerate for at least 4 hours or overnight to allow the flavours to meld.

Before serving, garnish with freeze-dried raspberry pieces and white chocolate shavings.