Recipe: Raspberry Tiramisu

in each glass, put two ladyfinger biscuits cut into pieces
reduce 16 oz (450 g) raspberries to a puree and add 2 tablespoons sugar
pour this raspberry puree into the glasses over the ladyfinger biscuits
crack the eggs
separate the whites from the yolks
mix the yolks with 2 tablespoons sugar, then incorporate the mascarpone by stirring
beat the whites until stiff peaks form by adding 1 tablespoon sugar
add the whites to the mascarpone-egg yolks-sugar mixture
put this preparation in the glasses, above the raspberry puree
refrigerate for 2 hours
when serving your tiramisu, arrange 3-4 raspberries on top to decorate
all that's left is to enjoy!!