Boil the coffee and let it cool down a bit.
Wash and puree the raspberries.
In a bowl, whip the whipped cream until stiff, in another bowl, mix the eggs until foamy. Add the whipped cream and the mascarpone, mix gently.
Dip the biscuits in the coffee and cover the bottom of a mold (e.g. baking dish). Mix the remaining coffee with the Nutella.
Spread the mascarpone cream over the biscuits, then top with the Nutella cream and the pureed raspberries. Continue in this order until all the ingredients are used (finishing with the mascarpone cream).
Refrigerate the tiramisu for at least 2 hours.
Before serving, sprinkle with cocoa powder and decorate with raspberries.
Preparation Tip:
The tiramisu also tastes wonderful with other fruit, such as bananas or strawberries!
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