Raspberry Tiramisu

For the cream, beat the mascarpone with the yolks, powdered sugar, vanilla sugar and egg liqueur until fluffy. Beat the egg whites with the sugar until firm. Fold the beaten egg whites into the mascarpone cream and stir in carefully.

Dip the biscuits in the egg liqueur and layer in a suitable mold as follows: Sponge cake – mascarpone cream – raspberries – mascarpone cream – sponge cake – mascarpone cream.

Then chill for at least 2 hours.

Sprinkle with raspberries and pistachio pieces before serving.

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