Raspberry Tiramisu
·Separate the eggs
Separate the eggs into yolks and whites. Add a small pinch of salt to the whites and whisk into stiff peaks that hold their shape.
Whisk the base
Rinse the whisk and, in another bowl, beat the sugar with the egg yolks into a smooth, pale yellow cream until the sugar is completely dissolved.
Flavour and whisk again
Add the vanilla extract and mascarpone, then whisk once more.
Fold together
Add the whisked egg whites and gently fold in with a spatula (no more mixer from this point on).
Assemble
Dip the sponge fingers into the cooled coffee and arrange them in the prepared glasses. Spread a layer of the cream over the sponge fingers, then add raspberries. Add another layer of coffee-soaked sponge fingers, followed by a final layer of cream.
Chill and serve
Chill in the fridge, then before serving dust with good-quality Dutch cocoa and decorate with raspberries and mint.
