For the syrup:
STEP 1:
For the cream:
Separate the egg whites and yolks in a bowl. Set the whites aside.
Blend the egg yolks with 40 g of sugar until the mixture whitens and doubles in volume. Add the mascarpone until you obtain a smooth cream.
Using a mixer, beat the egg whites until stiff with 10g sugar.
Gently fold the egg whites into the cream, using upward strokes to prevent the whites from falling back.
STEP 2:
Raspberry tiramisu
Take a second bowl and divide the mixture into two equal parts (about 16 tablespoons of cream). Add the syrup.
STEP 3:
Present the cups:
Spoon 2 to 3 tablespoons of the green mixture into each glass. Cut 8 sponge biscuits in half and soak them in the raspberry syrup prepared as above.
Place 2 pieces of sponge cake in the middle of the green cream in each cup and place all the cups in the fridge for about half an hour so that the cream becomes firm.
STEP 4:
After half an hour, remove the cups from the fridge and continue to top them with another half a syrup-soaked sponge biscuit per cup (or more, to taste). Top the biscuits with 3 tablespoons of white tiramisu cream and keep in the fridge for at least three hours.
STEP 5:
Approximately one hour before serving (no longer than necessary to keep the fruit in the cups), defrost the fruit by spreading it out on a plate to speed up the defrosting process. Just before serving, divide the fruit between the dishes, adding a little of the fruit juice from the defrosting process. For extra juice, I defrost other raspberries three hours beforehand and use the juice to decorate the dishes.
