Bring the cream with the sugar and the sliced ​​vanilla pod to the boil and simmer for about 15 minutes while stirring. Then remove the vanilla pod from the cream and sieve the mixture through a coffee filter or something similar to hold back the black pulp.

Soak the gelatine in cold water and dissolve the pressed gelatine in the cream.

Rinse the molds with cold water, pour in the cream and leave to set in the refrigerator at an angle in the egg carton for at least 2 hours.

Before serving, wash and clean the strawberries and raspberries and puree them with the sugar.

Put the mascarpone, sugar, vanilla sugar and 30 ml amaretto in a bowl and stir until creamy. In a separate bowl, whip the cream until stiff and then fold into the mascarpone cream with a whisk until you get a homogeneous mixture.

Spread the cream in a mold. ATTENTION: We start with the top layer as the tiramisu will be overturned. If not, then we normally start from below with the ladyfingers.

Mix the rest of the amaretto with espresso, then put a small amount of the espresso mixture in a flat bowl, cut the ladyfingers diagonally and dip them briefly (!) One after the other from both sides and place them next to each other on the previously spread cream.

As soon as the first layer of biscuits is in the mold, a thin layer of cream is spread over it so that the biscuits are just covered with it.

Now spread the cream again, cut the ladyfingers diagonally and dip one after the other briefly (!) Into the coffee-amaretto mixture from both sides and place them next to each other on the previously spread cream. Make sure that the sponge fingers are laid out in the same direction as in the first layer.

Place the tiramisù in the refrigerator for at least 3 hours - even overnight if you like.

Turn out just before serving, sprinkle with cocoa and enjoy.