Using a chilled bowl of a stand mixer, whip the heavy cream until stiff peaks form.

Beat the mascarpone cheese, confectioner’s sugar, and vanilla extract in a separate bowl until smooth.

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

Mash half of the raspberries with 1 tablespoon of granulated sugar in a small bowl. Reserve the rest of the raspberries for garnish.

Whisk the cooled coffee and raspberry preserves together in a shallow dish.

Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them. Immediately place the dipped ladyfingers in the bottom of a 9×9-inch dish.

Spread half of the mascarpone mixture over the ladyfingers.

Spoon half of the mashed raspberries over the mascarpone layer.

Add a second layer of dipped ladyfingers on top.

Spread the remaining mascarpone mixture into an even layer on top.

Finish with a light dusting of cocoa powder.

Garnish with fresh raspberries and/or additional whipped topping.

Refrigerate for at least 4 hours or overnight. Serve chilled.