Raspberry Tiramisu with Rosewater
Rinse the raspberries and hold 4 aside for decoration. Puree the remaining berries with the lemon juice and 1 tablespoon of powdered sugar. Whip the cream. Stir the mascarpone with the remaining powdered sugar and vanilla sugar and then fold in the whipped cream.
Crumble the ladyfingers and distribute 1/3 among 4 dessert glasses. Drizzle with a little bit of rose water. Arrange some raspberry purée over the crumbs and then top with a little mascarpone cream. Repeat this process as many times as needed until all the ingredients are used up. End with the mascarpone cream and serve garnished with a raspberry.