Raspberry Tiramisu

Pour the frozen raspberries into a saucepan and start heating them slowly until they become completely soft (about 5 minutes). Remove the mixture from the heat, mash it into a fine sauce, and strain it through a sieve to remove the seeds, then let it cool.

Prepare strong filtered coffee or espresso. Let it cool. Prepare a baking dish of approximately 20x10 cm. Separate the egg yolks from the whites and beat the yolks in a bowl with sugar until you get a light yellow foam.

Fold the mascarpone into the beaten egg yolks. If you are concerned about raw eggs, you can beat them over a bain-marie. Grind 30 g of freeze-dried raspberries until powdered, sift through a fine sieve into the mascarpone mixture, and mix until you get a pink cream.