Raspberry Tiramisu with Mascarpone

Place the frozen raspberries in a small saucepan and heat over low heat for about 5 minutes until soft. Remove from heat, blend into a smooth sauce, and strain through a fine sieve to remove the seeds. Let the sauce cool completely.

Prepare a strong coffee or 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 light yellow and frothy. Stir in the mascarpone. (Tip: If you have concerns about raw eggs, you can beat them over a hot water bath). Blend 30 g of the freeze-dried raspberries into a fine powder, add through a sieve to the mascarpone mixture, and stir to form a pink cream.