Mix the 4 egg yolks, the sifted powdered sugar, the vanilla sugar and the eggnog with the electric mixer in a tall container (risk of splashing!) Until foamy. Now put this mixture in a bowl and carefully stir in the mascarpone by hand, spoon by spoon. I use a whisk to stir in, but don`t beat! The 2 egg whites are beaten into firm egg whites and lifted into the mass. Now the mascarpone cream is ready.
Now I pour 100-150 ml of egg liqueur into a bowl, dip the ladyfingers little by little, they can soak up a bit so that they don`t stay too hard.
The bottom of the soaked egg biscuits is now laid out in a rectangular, medium-sized glass mold (possibly also a casserole dish). Spread part of the mascarpone cream on it until all the cookies are covered. You begin again to soak cookies in eggnog and layer them. Continue like this until everything is used up, the last layer should be mascarpone cream.
The raspberries can be used in various ways:
Option 1 - I serve the thawed raspberries in a bowl separately with the tiramisu and if you want, you can grab raspberries with or without sauce next to or over your tiramisu.
Option 2 - the well drained raspberries are evenly distributed on the last layer of mascarpone cream.
You can also use raspberries from the jar, only with that you have more raspberry sauce.
The tiramisu should definitely be chilled well for at least 3 hours and only then served.
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