Raspberry Mascarpone Tiramisu

Combine the raspberries in a medium-sized bowl with 6 tablespoons of sugar. Crush some of the berries to release their natural juices and set them aside for later use. In a separate, small bowl, mix 1 cup of sugar with 1/3 cup of hot water until the sugar is fully dissolved. Once the sugar has dissolved, add in 1/3 cup of Grand Marnier and a small amount of cold water; set this mixture aside as well.

Using an electric mixer, beat the egg yolks with 6 tablespoons of sugar in a large bowl until they form stiff, ribbon-like strands. This should take around 5 minutes to achieve. Mix in the mascarpone cheese until it's fully incorporated and smooth.

In a separate, large bowl, use an electric mixer to beat the egg whites until they become light and fluffy. Gradually add 6 tablespoons of sugar while continuing to beat the egg whites until they become stiff and hold their shape. This is when you know that your egg whites are ready to be folded into the rest of the mixture.

Fold 1/3 of the beaten egg whites into the mascarpone mixture, making sure to break up any clumps. Then, quickly fold in the remaining 2/3 of the egg whites until there are no streaks left. This is when you know that your meringue is fully incorporated.

Dip the ladyfingers in the Grand Marnier syrup on both sides, making sure they're evenly coated. Place a layer of ladyfingers at the bottom and around the sides of a 9x13 inch baking dish. Spoon an even layer of raspberries over the ladyfingers, followed by 1/2 of the mascarpone mixture. Sprinkle some chocolate shavings over the top of the cream, then cover it with the remaining mascarpone mixture. Top with some toasted almonds.

Cover the dish with plastic wrap and refrigerate it overnight to allow the flavors to meld together.