Raspberry and white chocolate tiramisu

Ingredients for 6 people:

250 g of mascarpone

4 eggs
100 g of sugar
1 sachet of vanilla sugar
1/2 yellow or green lemon
100g white chocolate

400 g raspberries (frozen)
18 spoon biscuits
3 tablespoons of fluid cream

The recipe steps:

Defrost the raspberries with 50g of sugar. To do this, it is advisable to defrost them the day before so that they are ready the next day, but you can also use fresh raspberries.

Melt the white chocolate with the cream in a bain-marie.

For the mascarpone cream:

Whisk the egg yolks with 50g of sugar and the vanilla sugar.
The mixture should become creamy, add the mascarpone and beat for another 10 minutes,
add the lemon zest and the melted white chocolate while still warm.
Beat the egg whites until stiff and then delicately incorporate them into the mascarpone cream.

Reserve in a cool place.

Drain and squeeze the raspberries to extract the juice and soak the biscuits with the raspberry juice.

Training:

In a dish or in cups, assemble the tiramisu:
Start with the raspberries, then the spoon biscuits soaked in raspberry juice, then the mascarpone cream.
Make two layers.
Refrigerate for 24 hours.