1. In a shallow dish, combine raspberry juice, lemon juice, and sugar. Stir until the sugar dissolves.

2. In a large mixing bowl, whip the heavy cream until soft peaks form.

3. In a separate bowl, beat the mascarpone with powdered sugar and vanilla until smooth.

4. Gently fold the whipped cream into the mascarpone mixture until combined.

5. Quickly dip each ladyfinger into the raspberry mixture for 1–2 seconds.

6. Arrange the soaked ladyfingers in a single layer in an 8×8 or 9×9 dish.

7. Spread half of the mascarpone cream over the ladyfingers and smooth it out.

8. Add half of the raspberries over the cream.

9. Repeat with another layer of soaked ladyfingers, then top with remaining cream.

10. Finish with the rest of the raspberries and cover the dish.

11. Chill in the fridge for at least 4 hours, preferably overnight.

12. Before serving, dust with cocoa powder and sprinkle with powdered sugar if desired.