Pour the espresso into a shallow bowl and add the raspberry spirit or liqueur if necessary.
Briefly dip the ladyfingers individually into the espresso, but not for too long so that they do not become too soft.
Place a layer of the soaked ladyfingers in a baking dish or large glass bowl.
Spread half of the mascarpone cream over the ladyfingers and smooth it out.
Spread half of the raspberries evenly over the cream.
Repeat the layers with another layer of soaked ladyfingers, followed by the remaining mascarpone cream and remaining raspberries.
Chill the tiramisu in the refrigerator for at least 4 hours so that it sets and the flavors can combine well.
Before serving, dust the tiramisu with cocoa and garnish with fresh mint leaves if desired.
Enjoy this delicious tiramisu with raspberries as a sweet and refreshing treat!
This raspberry tiramisu is a delicious twist on the classic dessert and is perfect for spring and summer occasions.
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