Raspberry Rafaello Tiramisu

Combine all ingredients for the coconut soak in a saucepan and simmer until smooth. Let cool.

Combine raspberries and sugar in a saucepan. Reduce to 45°C. Add the cornstarch dissolved in water. Simmer for a couple of minutes until thickened. Transfer to a pastry bag and let the confit cool completely.

Combine the coconut purée with the paste and simmer in a saucepan until thickened. Let cool completely.

Combine the egg yolks with powdered sugar and whip over a water bath or in a stand mixer with induction at 60°C until the mixture becomes pale and fluffy.

Add room-temperature mascarpone and the purée-paste mixture, and whip until smooth.

Whip the cold heavy cream to stiff peaks and gently fold it into the cream base.