Strain the raspberries. Whip the whipped cream.
Mix the mascarpone with the sugar, vanilla sugar and lemon juice. Fold in whipped cream and raspberry puree.
Mix rum and coffee. Soak the biscuits in it and line a suitable mold with them. Fill the mold alternately with cream and biscuits, the last layer should be cream. Refrigerate for a few hours.
Sprinkle the tiramisu with cocoa before serving.
Preparation Tip:
The tiramisu can be prepared a day in advance, but should be sprinkled with cocoa just before serving.
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