Start by mixing the fresh raspberries with 2 tablespoons of granulated sugar in a medium bowl. Use a fork to gently crush the berries and allow them to sit for about 10 minutes to release their juices.

In a large mixing bowl, combine the mascarpone cheese, the remaining 3/4 cup of granulated sugar, heavy whipping cream, vanilla extract, and lemon juice. Whisk until the mixture is smooth and fluffy.

Quickly dip each ladyfinger into the cooled coffee, ensuring they are moist but not overly soggy.

In a 9x9-inch baking dish, arrange half of the dipped ladyfingers in a single layer. Spread half of the mascarpone mixture over them, followed by half of the raspberry mixture.

Layer the remaining ladyfingers on top, followed by the rest of the mascarpone mixture and the raspberry mixture.

Cover the dish tightly with plastic wrap and let it chill in the refrigerator for at least 4 hours, or overnight for optimal flavor.

Just before serving, sprinkle cocoa powder over the top and add a few fresh raspberries for garnish.