Finely puree 150 g raspberries with a hand blender.
Whip Rama Cremefine well for whipping, gradually add powdered sugar, vanilla sugar, lime juice and raspberry puree. Stir in mascarpone by the spoonful. Finally, fold the remaining raspberries (150 g) into the cream.
Mix rum and coffee, briefly soak the biscuits in it one by one and immediately line the bottom of a suitable mold with them. Spread with the cream and place another layer of biscuits on top. Continue in this way until all the biscuits have been used up. The final layer must be made of cream.
Chill for a few hours and sprinkle thickly with cocoa just before serving.