Whisk together the egg yolks and ¾ cup sugar until light yellow in color and fluffy.
Lightly simmer a small pot of water and place a bowl that fits tightly into the pot. The bowl should not be touching the water, just set above it. This is your double boiler. Add your sugar and egg yolk mixture to the bowl and whisk continuously for approximately 10 minutes or until thickened. Let slightly cool.
Beat together the egg yolk mixture and mascarpone until no clumps are left. Let cool in refrigerator.
Meanwhile, simmer 6 oz raspberries and ¼ cup sugar on low for 5 minutes. Blend until smooth. Let cool completely.
Using the whisk attachment, whip heavy cream, ¾ cup sugar, and vanilla until stiff peaks form. To do this best, beat on low until cream starts to thicken, then turn up the speed and beat the rest of the way.
Gently fold in ⅓ of whipped cream into the mascarpone mixture at a time. Fold in raspberry puree and 5 drops of red food coloring (or until your desired color).
Quickly dip both sides of each lady finger into the coffee and then line them up in two long rows in a 9x13 glass baking dish. If needed, you can break the last few ladyfingers to make fit in the pan.
Gently spread half of raspberry mascarpone mixture over top of the lady fingers. Using a sifter or fine mesh strainer, dust the top with cocoa powder.
Repeat dipping the second package of lady fingers in coffee and lay out on top of raspberry mascarpone. Top with remaining raspberry mascarpone mixture and dust again with cocoa powder. Top with fresh raspberries and chill in refrigerator for at least 2 hours or overnight.