In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.
In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the kirsch, vanilla and 100g raspberry puree.
With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
In a small sauce pan, boil 150ml of water, add 100g sugar and simmer for 2 minutes. Add 1 tbsp kirsch.
One at a time, submerge the ladyfingers into syrup. Lay enough ladyfingers on the bottom of a glass or ceramic baking or serving dish (about 4cm deep) to form a single layer.
Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Spread half of the remaining raspberry coulis on top of biscuits. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
Top with the remaining coulis and refrigerate for at least 4 hours or up to 1 day before serving.
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