3 tablespoons amaretto
250g chocolate pudding
100g chocolate, in small pieces
200g whipped cream
300g frozen raspberries
Whisk mascarpone, chocolate pudding, 1 tablespoon amaretto and sugar and fold in the whipped cream. Melt the chocolate with the raspberries (at low heat). Mix coffee and amaretto, dip the ladyfingers into the mix and put them into a form. Cover it whith the mascarpone, then put in the chocolate-raspberry sauceand go on like this, ending with a mascarpone layer. The tiramisu has to be minimum 4 hours in the fridge. Before you serve it, cover it with the cocoa.