Here is a variant of the traditional Italian Tiramisu. The Tiramisu is usually made with coffee. This one is made with raspberry, and it is just gorgeous!

The recipe is very simple. You have to make it the day before in order to allow it to rest a bit in the fridge.

You’ll need:

• An electronic hand mixer (or your own arms, but in this case, I hope they are very muscular)
• A whisk
• A spatula

For 6 persons:

• 3 big eggs (or 4 small eggs)
• 100g + 30g brown sugar
• 1 pack of vanilla sugar (7.5g)
• 250g Mascarpone
• 12 lady fingers biscuits
• 300g (fresh or frozen) raspberries + a few more for decorating

If you use frozen raspberries, unfreeze them in the microwave beforehands.

Crush the raspberries with 30g of brown sugar using a fork.

Crumble 1 to 2 lady fingers biscuits in glasses, pack them down in the bottom of glasses.
Distribute the crushed raspberries onto the biscuit layer.
Separate the egg whites from the yolks.
Whisk the egg yolks with 100g of brown sugar and the vanilla sugar until the mixture starts to turn white. Add the mascarpone and whisk again to obtain a mixture of even consistency.
In another bowl, beat up the egg whites to form stiff peaks with the electronic hand mixer. Gently add the egg whites to the yolks/mascarpone mixture with a spatula and delicately blend the two mixtures. You have to lift up the yolks/mascarpone mixture to put it on the egg whites. You have to do wide moves with the spatula without stirring too strongly so that the egg whites keep their airy condition.

When the mixture is consistent, pour it onto the raspberries in the glasses.

Put the glasses in the fridge, and let the tiramisus rest during 24 hours, or 48 hours.
Decorate with the remaining raspberries.