Macerate the Raspberries
Place the thawed and drained raspberries in a bowl and toss them with 6 tablespoons of granulated sugar. Let them sit and macerate (release juices) while you prepare the filling.

Make the Syrup
In a medium bowl, combine 1 cup of granulated sugar and 1/3 cup hot water. Stir until the sugar is completely dissolved. Stir in the Triple Sec (or orange liqueur) and the 1/2 cup cold water. Set this dipping syrup aside.

Cook the Yolks
Fill the bottom pot of a double boiler with an inch of water and bring to a simmer. In the top bowl, combine the 6 egg yolks and 1 cup of granulated sugar. Cook over the simmering water for about 10 minutes, stirring constantly, until the sugar dissolves and the mixture is hot. Be careful not to let the eggs scramble.

Whip the Mascarpone Base
Remove the yolk mixture from the heat. Using an electric mixer, whip the yolks until they are thick and pale lemon-colored. Add the room temperature mascarpone cheese and beat until combined and smooth.

Fold in Cream
In a separate clean bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone/yolk mixture until smooth and uniform.

Assemble First Layer
Quickly dip each ladyfinger into the prepared syrup (just a quick dunk, do not soak) and line the bottom of a 9×13 inch dish. You may need to trim biscuits to fit. Spoon half of the macerated raspberries (and their juices) evenly over the ladyfingers.

Add Cream and Chocolate
Spread half of the mascarpone cream filling over the raspberries. Top with half of the finely grated white chocolate.

Repeat and Finish
Repeat the layers with the remaining dipped ladyfingers, the remaining raspberries, and the remaining cream filling. Smooth the top and sprinkle with the remaining grated white chocolate.

Chill
Cover and refrigerate for at least 8 hours or overnight. This allows the flavors to meld and the ladyfingers to soften into a cake-like texture.