Ingredients

• 200 g raspberries
• 75 g granulated sugar
• 75 g Biscoff cookies
• 250 g mascarpone cheese
• 40 g granulated sugar
• 8 g vanilla sugar (1 pouch)
• 250 ml heavy cream
• 40 ml heavy cream
• 80 g white chocolate

Instructions

1. Put the raspberries with the sugar in a skillet over medium-high heat and cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it with a spatula or spoon. Let it cool.

2. Put the mascarpone, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the heavy cream and mix until stiff.

3. Divide the cream mixture evenly into 2 bowls.

4. Add 35 grams of the raspberry mixture to one bowl of cream and fold until combined.

5. Put the raspberry syrup, vanilla cream, and raspberry cream in a piping bag.

6. Put the Biscoff cookies in a food processor and grind finely.

7. Heat the heavy cream almost to boiling point. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth and transfer it into a piping bag.

8. Take a glass and fill it as follows:
   - Biscoff cookies (15 grams)
   - Vanilla cream (20 grams)
   - Raspberry mixture (10 grams)
   - Vanilla cream (20 grams)
   - Raspberry cream (35 grams)
   - White chocolate ganache (10 grams)

9. Pipe some dots of the raspberry mixture on the white chocolate ganache and then use a toothpick to create a marble pattern.

10. Garnish the raspberry desserts as desired. Bismillah, enjoy!