In a bowl with an electric hand mixer (or use a stand mixer), beat whipping cream and sugar until soft peaks form. Set aside in the refrigerator until ready to serve.

In medium size bowl (make sure it's wide enough to fit a ladyfinger cookie easily), whisk together the half-and-half, eggs, and salt. Set aside.

Over medium-low heat, melt 1/2 tablespoon of butter in a medium nonstick saute pan. Dip ladyfingers into the custard mixture, fully submerging them for about 10 second and then remove and add immediately to the saute pan (I worked in batches of 4-5 cookies at a time). Cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and set aside and keep warm. Repeat with all remaining ladyfingers.

Arrange 4 ladyfingers lined up together on each plate. Top with a layer of whipped cream. Then top with another set of 4 ladyfingers lined up together in the opposite direction. Top with whipped cream and then raspberries. Serve immediately.