Grandma’s Kitchen: Raspberry Speculoos Tiramisu

Step 1: Separate the egg whites from the yolks. Whisk the egg yolks with the brown sugar and vanilla sugar until the mixture becomes pale and creamy.

Step 2: Gradually add the mascarpone to the egg yolk mixture and continue to whisk until smooth and well combined.

Step 3: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture until fully incorporated.

Step 4: In a shallow dish, pour the water and dip the biscuits roses de Reims in the water one by one. Arrange a layer of moistened biscuits at the bottom of serving glasses.

Step 5: Spoon a layer of the mascarpone mixture over the biscuits, then add a layer of fresh raspberries on top.

Step 6: Repeat the layers with another layer of biscuits, mascarpone mixture, and raspberries until the serving glass is filled, finishing with a layer of mascarpone mixture on top.