Raspberry Amaretto Tiramisu

Cut the vanilla bean lengthwise and scrape out the pulp. Place the vanilla pulp in a saucepan with the milk, egg yolks and sugar and blend with a hand blender until smooth.

Heat the mixture briefly, stirring constantly, until the egg yolks slightly bind the mixture. Then mix with the mascarino and fold in the whipped cream.

Now puree the raspberries with powdered sugar and amaretto to a sauce. Break the biscuits into small pieces and drizzle with the raspberry sauce.

Place a 10 cm diameter ring mold on a plate. Place the biscuit pieces as a base in it. Spread half of the cream on top and place some raspberries as decoration.

Lift off the ring mold, sprinkle the raspberry tiramisu with powdered sugar and garnish with mint.

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