Raspberry Tiramisu

Place half of the ladyfingers on the bottom of the mold.

Dilute the organic raspberry syrup with a little water and rum or vodka and drizzle it over the ladyfingers.

Separate the eggs and beat the yolks with the sugar until fluffy.

Stir in the mascarpone.

Beat the cream and egg white separately until stiff and fold into the mascarpone mixture.

Cover the ladyfingers thickly with half of the mixture.

Repeat and finish with a layer of mascarpone cream.

Allow at least 4 hours to cool.

Cut into pieces, arrange on plates and top with fresh raspberries and dust with powdered sugar.