For filling: Add heavy cream, mascarpone, vanilla bean paste, and salt to a saucepan; warmth over medium-low warmth till heat, about 5 minutes. Add white chocolate, and whisk till totally melted.
Pour combination into a big mixing bowl and canopy with plastic wrap. Place the bowl within the fridge for no less than 6 hours, ideally in a single day. Whereas the cream is cooling, make the ladyfingers.
Preheat the oven to 350°F (180°C).
For ladyfingers: In a small bowl, whisk collectively flour, cornstarch, and salt. In a separate bowl, separate the egg whites and egg yolks.
Within the bowl of a stand mixer fitted with the whisk attachment, add egg whites and beat at medium velocity till bubbly; then start to slowly add 1⁄3 cup (67 grams) granulated sugar with the mixer going. Combine till stiff peaks type after which place the meringue right into a clear mixing bowl.
Clear the bowl of the stand mixer and whisk attachment and reattach to the mixer. Add egg yolks and remaining 1⁄3 cup (67 grams) granulated sugar and beat at medium velocity for 3 to 4 minutes till pale yellow and barely thickened in texture. Gently fold the meringue into the egg yolks after which fold within the flour/ cornstarch combination.
Add the batter to a piping bag with a 1⁄2-inch spherical tip.
Line two baking sheets with parchment paper and pipe 3×1-inch ladyfingers onto the baking sheet, spacing every about 1 inch aside.
Add confectioners’ sugar to a fine-mesh sieve and mud the ladyfingers with a beneficiant quantity of the sugar.
Bake for 8 to 12 minutes till golden brown and dry. Put aside to chill fully.
Take away the cream combination from the fridge and pour right into a stand mixer fitted with the whisk attachment. Beat at medium velocity for 3 to five minutes till thick and fluffy—don’t overmix! As quickly as stiff peaks type, cease mixing.
Take away two-thirds of the cream right into a mixing bowl. Add raspberry preserves and extract if utilizing, and blend collectively till simply mixed.
In a small mixing bowl, add almond liqueur.
Unfold plain cream into the underside of a 13×9-inch or 3-quart serving dish. Dip ladyfingers, one by one, into the liqueur. Match as many ladyfingers right into a single layer as doable, about 20 ladyfingers. Unfold half of the raspberry cream (about 2½ cups/419 grams) on prime of the ladyfingers after which repeat dipping the remaining ladyfingers into the liqueur and place on prime of the raspberry cream in a single layer. Add the remaining raspberry cream on prime and mud with cocoa powder. Place within the fridge for no less than 6 hours, ideally in a single day.
Simply earlier than serving, garnish with shaved white chocolate and raspberries, if desired.
