Raspberry Speculoos Tiramisu

Recipe and photo: Liz Sinner - vegelizous

1. Whip the BIOG cream until stiff, and fold in the BIOG “Stoffi”, the mascarpone, lemon zest, juice of half the lemon, vanilla sugar and cane sugar.
2. In a medium-sized baking dish (ca. 24 cm x 14 cm), start with a layer of speculoos biscuits, add 1/3 of the cream, and then half of the frozen raspberries. Repeat one more time, add a third layer of speculoos biscuits and the remaining cream. You can transfer the cream into a piping bag to make a beautiful last layer of cream or just spread it even with a spatula. Let cool in the fridge for at least 4 hours or just before serving.
3. Sprinkle with cacao powder just before servings and garnish with the fresh raspberries.

Tip: For a more even distribution of the cocoa powder, add 1 tablespoon of raw rice to the sieve you are using.