Raspberry Tiramisu

Method

• 1
  Place the frozen raspberries in a pot and slowly heat until completely soft (approx. 5 minutes). Remove from heat, blend into a smooth sauce, strain through a sieve to remove the seeds, and let cool.
• 2
  Prepare strong espresso and let it cool as well.
• 3
  Prepare a baking dish (approx. 20x10 cm). Separate the eggs. Beat the egg yolks with the sugar in a bowl until frothy and a light yellow mixture forms. Stir the mascarpone into the egg yolk mixture. (If concerned about raw eggs, whisk the mixture over a double boiler). Grind 30 g of the freeze-dried raspberries into a powder, sift through a fine sieve into the mascarpone mixture, and stir until a pink cream forms.
• 4
  In a second bowl, beat the egg whites until stiff and carefully fold them into the mascarpone cream with a spatula. Work gently to keep the cream airy.
• 5
  Dip the ladyfingers one by one briefly into the espresso and arrange them side by side on the bottom of the baking dish. Spread about half of the raspberry sauce over them and cover with half of the mascarpone cream.
• 6
  Repeat the process with a second layer and let the tiramisu chill in the refrigerator overnight.
• 7
  Before serving, grind the remaining freeze-dried raspberries and dust the tiramisu with them.