Pour 250ml of the cream into a mixing bowl and beat just until it starts to thicken. Put the ricotta, sugar, lemon zest, lemon juice, vanilla extract and the remaining 75ml of cream in a bowl and mix well. Then add the whipped cream, not too firm, and stir briefly.
Pour the lemon cream into dessert bowls or glasses.
Set aside some of the raspberries, I always use three per glass. Finely puree the rest in a blender, with the sugar and lemon juice. Strain the puree through a fine hair sieve into a bowl. Spread the raspberry sauce evenly over the lemon cream in the glasses. Add a few raspberries and serve immediately.