Tiramisu with raspberry and white chocolate

Zest the orange and squeeze out the juice. Heat a saucepan and add the frozen raspberries, orange zest, orange juice, and 3 tablespoons (granulated) sugar. Simmer over low heat until a sauce forms, stirring regularly. If desired, use an immersion blender in the saucepan for a smooth, lump-free sauce.

Meanwhile, break the ladyfingers in half and remove the seeds from the Verstegen vanilla pod. Using a hand mixer, whip the cream and 1 tablespoon of (granulated) sugar until stiff, but still slightly fluffy. Fold in the whipped cream, vanilla, and mascarpone with a spatula until fluffy.

Spoon some of the mascarpone mixture into the bottom of each of the 4 serving glasses. Top with a few ladyfingers. Spoon about 2 tablespoons of raspberry-orange sauce on top and top with a few fresh raspberries. Repeat until all the raspberries are used, finishing with the fresh raspberries.

Using a vegetable peeler or cheese slicer, scrape the white chocolate along the long and narrow sides. Sprinkle the white chocolate curls over the tangy, sweet tiramisu and serve immediately.