70 g brown sugar
1 sachet of vanilla sugar
100 g raspberries
about 10 pink biscuits of Reims
1 raspberry sauce bottle
Preparation Raspberry Tiramisu
1 Separate the whites from the yolks. Mix the egg yolks, sugar and vanilla sugar.
2 Add the mascarpone whisk.
3 Beat the egg whites until stiff and gently fold with a spatula to the above mixture.
4 Line the glasses biscuits. Grouted and a few raspberries, spread over a layer of cream, egg, sugar, mascarpone.
5 Alternate biscuits, sauces, raspberries and cream. Finish with a layer of cream.
Sprinkle with almonds and raspberry for decoration. Let take at least 3 or 4 hours in the refrigerator.