Raspberry and Mascarpone Tiramisu

Place the frozen raspberries in a small saucepan and heat over low heat until completely softened (about 5 minutes). Remove from heat, blend until you get a smooth sauce, and pass it through a sieve to remove the seeds. Let the sauce cool.

Prepare a strong espresso coffee or filter coffee (200 ml) and let it cool completely.

Prepare a rectangular dish (approx. 20x10 cm). Separate the egg yolks from the whites. In a bowl, beat the egg yolks with the sugar until you get a light-colored foam. Incorporate the mascarpone cheese into this mixture. If you prefer to cook the eggs, you can beat the egg yolks over a double boiler. Grind 30 g of freeze-dried raspberries until powdered, pass it through a sieve over the mascarpone cream, and mix until you get a homogeneous pink cream.