Raspberry Tiramisu

Place the frozen raspberries in a pot and slowly heat until completely soft (approx. 5 minutes). Remove from heat, purée into a smooth sauce, strain through a sieve to remove the seeds, and let cool.

Prepare strong espresso and let it cool as well.

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.