Tiramisu with Raspberries

For the tiramisu with raspberries, first soak the gelatin in cold water. Melt the brown sugar in a saucepan and let it caramelize slightly. Add 250 g raspberries and continue stirring until the sugar has dissolved.

Remove saucepan from heat and let raspberries cool. Then carefully mix in 350 g raspberries and 50 ml raspberry brandy, keeping the fruit as whole as possible. Place 12 biscuits in 2 rows close to each other in a square glass or porcelain dish with a rim height of about 8-10 cm, spread half of the raspberry compote evenly on top.

For the cream, slit the vanilla pod lengthwise and scrape out the pulp. Place egg yolks, 1 tablespoon water, vanilla pulp, a pinch of salt and sugar in a bowl and beat over a bain-marie with a hand mixer until thick cream forms. Squeeze the gelatin, stir the leaves one by one into the cream and let them dissolve. Add 50 ml raspberry brandy. Beat the mascarpone until smooth and fold into the still warm egg yolk mixture with a hand mixer. Stir the cream occasionally until it sets.

Spread half of the mascarpone cream on the sponge cake covered with raspberry compote (its consistency must be such that it does not run off the sponge cake). Place a second layer of sponge cake on top of the cream layer, press it slightly smooth and cover it with the remaining raspberry compote. On top of this, as a finishing touch, spread the remaining cream evenly. The tirami

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