For berry tiramisu, defrost berries. Cream QimiQ, mascarpone, 3 tablespoons eggnog and vanilla sugar. Stir in berries. Soak gelatine in cold water and dissolve in 2 tbsp. hot egg liqueur.
Fold dissolved gelatine into berry mixture and season with sugar to taste and chill slightly. Line a mold with plastic wrap.
Mix 2 tablespoons of eggnog and a little milk, dip the biscuits in it and place them in the mold as the first layer. Put half of the berry mixture on top and again put a layer of biscuits on top.
Then spread the 2nd half of the berry mixture on top and smooth it out. Place in the refrigerator overnight. Before serving, garnish with fresh berries and possibly some whipped cream.
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