Defrost raspberries at room temperature. Melt butter in a pot, let it cool down. Finely crumble the biscuits in the universal chopper. Mix with the butter. Brush a tart or springform pan (26 cm Ø) with oil. Add the crumbly mixture and press it to a flat base, raising a rim about 4 cm high. Chill for at least 30 minutes
Soak gelatine in cold water. Puree raspberries with 1 tbsp. sugar, pass through a sieve. Squeeze 1 sheet of gelatine, dissolve carefully and stir in the raspberry puree, chill. Mix cream cheese, mascarpone and 125 g sugar. Whip cream until stiff. Squeeze 4 sheets of gelatine well, dissolve. Stir in 2-3 tbsp. cream, then stir everything into the rest of the cream. Fold in the cream. Put the cream into the mould and smooth it down
Stir the raspberry sauce once again (it should be very slightly gelatinized). Pour into a small piping bag. Starting from the middle, squirt larger and larger dots with a little distance between them. With a wooden skewer through the
Remove the spots. Chill for at least 2 hours
waiting time approx. 3 hours