Dip the ladyfingers on both sides in the coffee, letting them soak briefly. Place them on a baking sheet lined with parchment paper and cover with plastic wrap. Set aside.

For the cream: In a stand mixer, combine the mascarpone, heavy cream, sugar, and vanilla extract. Whip until smooth and stiff peaks form.

Gently spread the cream over the ladyfingers in an even layer. Add the Nutella down the center, then sprinkle half of the raspberries on top. Save some cream for decorating at the end.

Carefully fold the dessert in half lengthwise to form a log shape. Move it to the center of the sheet to create a teardrop shape.

Dust with unsweetened cocoa powder. Decorate the top with the remaining cream and raspberries. Refrigerate for 4 hours. Transfer to a serving dish and remove the plastic wrap.