Raspberry Tiramisu

Ingredients

6 servings

• 3 eggs (4 if small)
• 100 g brown sugar (adjust to taste depending on the sweetness of the raspberries)
• 1 sachet vanilla sugar
• 250 g mascarpone
• 24 ladyfinger biscuits
• milk
• 500 g raspberries (fresh or frozen)

Steps

1. 1

   Arrange ladyfingers dipped in milk at the bottom of a dish (this step is optional as they will absorb the raspberry juice).

2. 2

   In a bowl, mash the raspberries with 30g of sugar using a fork or potato masher. Spread them over the layer of biscuits and place in the refrigerator. Keep a few whole for decoration.

3. 3

   Meanwhile, separate the egg whites from the yolks.

4. 4

   Beat the yolks with the sugar and vanilla sugar until the mixture turns pale. Whisk in the mascarpone.

5. 5

   Whip the egg whites until stiff peaks form and gently fold them into the previous mixture using a wooden spoon.

6. 6

   Pour the preparation over the raspberries.

7. 7

   Place in the refrigerator for 24 hours before serving, or even 48 hours.