Step by step

1. Add the whipping cream and sugar to the bowl of a stand mixer fitted with a Wire Whip. Mix on speed 8 and until stiff peaks form.

2. Add the mascarpone, turn Speed Control Lever to speed 4 and mix until all ingredients are just combined. Do not overmix.

3. In a separate stand mixer bowl, add the raspberry jam and hot water. Fit the stand mixer with a Wire Whip and combine on stir speed.

4. Sift the raspberries mixture so there are no seeds left in the raspberry water. Dip the lady fingers for a few moments in the raspberry water.

5. Place a layer of the soaked ladyfingers on the bottom of a deep serving tray. Spread a third of the cream mixture over the ladyfingers.

6. Repeat this step until there are no ladyfingers left. Top off with a final layer of a cream mixture.

7. Cover the tray with cling film and refrigerate for at least 4 hours.

8. Place raspberries on top of the tiramisu and dust with some icing sugar before serving.