Melt white chocolate with 1/4 cup heavy cream in a heatproof bowl over simmering water until smooth. Stir occasionally and let it cool slightly once melted.

In a large mixing bowl, combine the softened mascarpone cheese with the melted white chocolate. Mix until well blended and smooth.

In another bowl, whip 1 cup chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold this whipped cream into the mascarpone mixture until fully incorporated.

In a shallow dish, combine the cooled brewed coffee with raspberry liqueur, if using. Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not soggy.

Begin layering by placing a layer of the soaked ladyfingers at the bottom of your serving dish.

Spread half of the white chocolate mascarpone mixture over the ladyfingers, smoothing it out evenly.

Scatter half of the fresh raspberries over the mascarpone layer, pressing them lightly into the cream.

Repeat the process by adding another layer of soaked ladyfingers, followed by the remaining mascarpone mixture.

Top with the remaining raspberries, arranging them as desired.

For the pink cream, mix the raspberry puree with a small amount of whipped cream until you achieve a light pink color. Spoon this mixture over the top layer.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.

Before serving, garnish with additional fresh raspberries and a dusting of white chocolate shavings, if desired.