Raspberry Tiramisu with Homemade Sauce

Raspberry coulis. Bring 100 ml of water and 100 g of sugar to a boil.

Place the 250 g of raspberries in a mixing bowl and pour the warm syrup you just prepared over them.

Mix well, then strain the sauce through a sieve to remove all the small seeds. Set aside. Tip: I double or even triple the quantities of the sauce, then I store the surplus in the freezer for next time; it keeps and defrosts very well.

In another bowl, separate the egg yolks from the egg whites (reserve the whites) and beat the yolks with brown sugar and vanilla extract.

Add the mascarpone and mix well with a whisk again. Set aside.

Whip the egg whites until stiff peaks form. Gently fold them into the previous mixture using a spatula. To make the process easier, you can fold them in two batches.

Presentation. Start by placing a layer of ladyfingers at the bottom of each glass (depending on the shape/size of your glasses, don’t hesitate to break the ladyfingers into 2 or 3 pieces to create even layers).

Drizzle these ladyfingers with raspberry coulis and 2 or 3 whole raspberries, then cover with a layer of mascarpone cream.

Start the process again by layering biscuits, raspberry coulis, whole raspberries, cream... Finish with the coulis and a few whole raspberries for decoration. You can add some mint leaves for presentation.