Raspberry and Lime Tiramisu

Sort out the raspberries, wash them and let them dry. Then puree half the amount of berries with a hand blender, put the rest aside.

Whip the Cremefine, stir in the powdered sugar and vanilla sugar. Add the lime juice and raspberry puree. Stir in the mascarpone by the tablespoonful. Finally, fold in the whole raspberries set aside.

Arrange the biscuits in a suitable dish in a single row and spread a few tablespoons of the raspberry cream on top. Top with another layer of biscuits and spread another portion of cream on top. Continue in this way until the mold is completely filled, finishing with cream as the top layer.

Refrigerate the tiramisu for a few hours, preferably overnight.

Preparation Tip:

Before serving, sprinkle with shredded coconut or chopped pistachios to taste.

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