At a glance
You're making an elegant Italian raspberry tiramisu that's primarily about combining whipped egg whites and mascarpone cream into delicate layers with coffee-soaked ladyfingers and fresh raspberries. The trickiest part is gently folding the egg whites into the cream without deflating them, and then you'll need to chill everything for a few hours before serving with a cocoa dust finish.
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Separate the eggs
Separate the eggs into yolks and whites. Add a small pinch of salt to the whites and beat until stiff enough to hold its shape.
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Whisk the base
Rinse the whisk and, in a separate bowl, beat the sugar with the egg yolks until you get a smooth, pale yellow cream and the sugar has fully dissolved.
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Flavour and beat again
Add the vanilla extract and mascarpone, then beat once more.
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How it went
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