For the cream, whip the whipped cream, taking a small amount for decoration and pour into a pastry bag. Puree the raspberries. Mix the mascarpone, sugar, vanilla sugar and lemon juice. Fold in whipped cream and raspberry puree.
Mix the rum with coffee. Cut 8 biscotti in half and set aside. Break the remaining biscuits into 4 pieces, dip them into the rum-coffee mixture and line dessert cups with them.
Spread some cream on top, top them again with sponge cake and spread cream on top again. Decorate the cups with the 8 halved biscotti, the remaining raspberries, chocolate sticks and whipped cream.
Chill the tartlets for a few hours, preferably overnight.
Portions may vary depending on the size of the cups or jars.