Wash the raspberries and dry well. Set aside a few whole raspberries to use as decoration. Add 20g of sugar and the remaining raspberries to a medium bowl. Crush the raspberries and mix well.
In a small bowl, crack the eggs, taking care to separate the eggs whites from the egg yolk. Save the egg whites for later. Whisk the egg yolks with 50g of caster sugar until the mixture thickens and becomes pale.
Then add the Galbani Mascarpone and whisk until smooth.
In another bowl, add egg whites and 10g of sugar. Whisk the eggs until foamy. Fold or very gently whisk the egg white mixture into the creamy mascarpone mixture. Cover the mixture in cling film and place in the fridge.
Break up the speculoos into small pieces by hand or using the back of a spoon. Add to the bottom of the glass jars.
Spoon raspberries evenly over the layer of crumbled speculoos. Then spread mascarpone mixture over the raspberries.
Repeat this step to create more layers for your dessert. To decorate your dish add whole raspberries and a sprinkle of pistachios.
Your delicious tiramisu recipe is now ready. Enjoy!
To create one large tiramisu, use a large dish instead of individual dessert glasses.
You can replace the speculoos with sponge fingers. Soak your biscuits in the liquid of your choice (coffee, syrup, lemon juice) to follow the classic tiramisu recipe.