Festive tiramisu with speculoos and raspberries

To prepare the speculoos tiramisu with raspberries, start by crushing the speculoos cookies in a freezer bag. A rolling pin or the bottom of a glass works great for this. You want to have a mixture of larger and finer pieces - this will give your tiramisu a great texture.

In a large bowl, beat the egg yolks, sugar, the seeds from a vanilla pod and (if you like) the amaretto until creamy. Then add the mascarpone and stir well until everything is well combined. A little tip: mascarpone beats better when it is at room temperature.

Now place half of the crumbled speculoos cookies in a bowl. Spread half of the mascarpone cream on top and add a layer of raspberries. Repeat the layers with the remaining ingredients.

Place the speculoos tiramisu with raspberries in the fridge for at least 2 hours so that it sets properly. Dust with powdered sugar before serving. Fresh raspberries or mint can also be added for decoration.