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Prepare the Raspberry Puree: In a blender or food processor, combine raspberries, sugar, and lemon juice. Blend until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside.
Make the Mascarpone Cream: Beat the heavy cream in a mixing bowl until soft peaks form. In another bowl, whisk together mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the Tiramisu: Briefly dip each ladyfinger into the cooled coffee, then arrange a layer in the bottom of a serving dish. Spread half of the mascarpone cream over the ladyfingers, drizzle with half of the raspberry puree, and repeat the layers.
Chill: Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow flavors to meld.
Serve and Garnish: Before serving, garnish with fresh raspberries and a dusting of cocoa powder.