Raspberry Tiramisu

Place the frozen raspberries in a pot and slowly heat until completely soft (approx. 5 minutes). Remove from heat, blend into a smooth sauce, and strain through a sieve to remove the seeds. Let cool.

Prepare strong filter 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 a light yellow cream forms. Stir in the mascarpone. Grind 30 g of the freeze-dried raspberries into a powder, add through a fine sieve to the mascarpone mixture, and stir until a pink cream forms.