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Cooking
Raspberry Tiramisu
· 4 servings
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.
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.
Flavour and beat again
Add the vanilla extract and mascarpone, then beat once more.
Fold together
Fold in the beaten egg whites gently with a spoon (no more mixer from this point on).
Layer it up
Dip the ladyfingers in the cooled coffee and arrange them in the prepared glasses. Spread a layer of cream over the sponge fingers, then add raspberries. Add another layer of coffee-soaked ladyfingers, 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.