Tiramisu recipe with pink biscuits and raspberries

Break the eggs, separating the yolks. Whisk the yolks with the cream cheese and 25 g of sugar. Beat the egg whites until stiff peaks form. Incorporate the remaining sugar at the end of the process. Fold the beaten egg whites into the cream cheese mixture. Set aside.

Dilute 50 ml of raspberry syrup and soak the pink biscuits. Place a first layer of biscuits at the bottom of your dish. Cover them with mascarpone cream. Arrange raspberries on top of the cream. Cover with mascarpone cream, then add a layer of biscuits. Finish with a layer of cream. Decorate with a few raspberries, dust with unsweetened cocoa, and add mint leaves for decoration. Refrigerate for at least 2 hours.

To finish