250g mascarpone (room temperature)
1 tsp vanilla essence
10 cinnamon cookies (speculoos)
Wash & drain raspberries.
Reserve a few berries for decoration & others for layering.
Crumble the cinnamon cookies & keep aside.
Whisk mascarpone with an electric beater.
Beat egg yolks with sugar.
Add whisked mascarpone to the beaten egg yolks & mix well.
Beat eggwhites until stiff & add to the mascarpone.
Add vanilla essence, stir & keep in the refrigerator for 20mn.
Spoon biscuit powder at the bottom of the serving cups.
Arrange the raspberries & then drizzle mascarpone over it.
Decorate with raspberries & toasted flaked almonds .
Cover the tiramisu with plastic wrap and place in the fridge for 2 hours to chill.