Raspberry tiramisu in a glass

I separate a few raspberries for decoration, and blitz the rest to a puree with 2 tablespoons of sugar. It's good to do this at the beginning so that the raspberries have a chance to cool down a bit - this enhances the flavor of the dessert.

I whip the cream to stiffness. In a bowl, I mix mascarpone with the rest of the sugar and egg yolks. To this I add the whipped cream and gently mix until the ingredients are combined. If you like dessert with alcohol, you can add marsala at this point.

I crumble the biscotti into smaller pieces and arrange them on the bottom of the glass. I pour raspberry puree over them.

I put a layer of mascarpone on top of the sponge cakes.

I repeat the whole process twice or until the ingredients are exhausted, finishing with a layer of mascarpone.

I put the dessert in the refrigerator for at least 2 hours before serving.

Before serving, I decorate with the remaining raspberries.