Egg Liqueur Raspberry Tiramisu

For the egg liqueur raspberry tiramisu, defrost raspberries – if frozen. Beat the egg yolks with the powdered sugar, vanilla sugar and egg liqueur until foamy.

Carefully stir in the mascarpone. Beat the egg whites with the granulated sugar until stiff and fold into the mixture.

Soak the biscuits in the egg liqueur and line the bottom of a rectangular baking dish with them. Pour a layer of mascarpone cream on top and smooth it down.

Now spread the raspberries on top and put another layer of mascarpone cream on top. Top with soaked biscuits and finally finish with a layer of mascarpone cream.

Finally, sprinkle with chopped pistachios and let the tiramisu chill in the refrigerator for about 3 hours before serving.

To serve, cut the egg liqueur and raspberry tiramisu into rectangles and garnish with raspberries.

Preparation Tip:

The egg liqueur raspberry tiramisu also tastes wonderful sprinkled with cocoa.

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