Separate the egg yolks from the whites and place them with the sugar in a heatproof bowl. Create a steam bath by placing the bowl over a pan filled with water, ensuring the bowl doesn't touch the water.
Over medium heat, cook the egg yolks and sugar, stirring constantly with a whisk, until you get a creamy, airy, light-colored mixture and the sugar has melted. Leave the yolks to reduced to room temperature.
Using a mixer, fold the mascarpone cream cheese into the yolk cream, spoon by spoon! You will get a very smooth cream.
Dip the ladyfingers in champagne and place them in tall stemmed glasses. Add a layer of mascarpone cream, then another layer of champagne-dipped ladyfingers, and then cream.
Place the Tiramisu in the fridge for at least 4-6 hours.
After cooling, add one or two raspberries and place the gold leaf on top using tweezers.
Bon appétit!