Raspberry Tiramisu

Preparation method

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  In a second bowl, beat the egg whites until stiff peaks form, then carefully fold them into the mascarpone cream using a spatula. Work gently so as not to destroy the air bubbles and to keep the cream fluffy.
• 5
  Quickly dip the ladyfingers, one by one, into the cooled coffee and arrange them side by side on the bottom of the dish. Add about half of the raspberry sauce and spread half of the mascarpone cream over them.
• 6
  Repeat the process for the second layer and refrigerate overnight to set. Before serving, grind the remaining freeze-dried raspberries and sprinkle over the tiramisu through a sieve.