Pour the frozen raspberries into a saucepan and heat over low heat until completely softened (approx. 5 minutes). Remove from heat, blend until smooth, then strain through a sieve to remove the seeds. Let it cool.

Prepare strong coffee (espresso or filter coffee), then let it cool completely.

Prepare a dish approximately 20x10 cm. Separate the eggs. Beat the yolks with sugar in a bowl until pale. Mix in the mascarpone. (If you are concerned about raw eggs, you can beat them over a double boiler).