Raspberry-Cream Tiramisu

• 4-1/2 cups mascarpone cheese
• 3/4 loaf PHILADELPHIA Original Cream Cheese, softened
• 1 qt. powdered sugar
• 2-1/4 cups frozen sweetened raspberries, thawed, undrained
• 3/4 cup raspberry-flavored liqueur, divided
• 3 cups fresh raspberries
• 3-3/4 cups brewed strong GEVALIA Kaffe, cooled
• 72 each crisp ladyfingers
• 1 square bittersweet chocolate

1. Beat cheeses in large bowl with electric mixer on medium speed until well blended.
2. Add sugar, thawed frozen raspberries and 9 Tbsp.
3. of the liqueur (or 3 Tbsp.
4. of the liqueur for trial recipe); beat until creamy.
5. Fold in fresh raspberries.
6. Pour coffee and the remaining 3 Tbsp.
7. liqueur (or 1 Tbsp.
8. liqueur for trial recipe) into shallow pan.
9. Submerge 36 of the ladyfingers (or 12 of the ladyfingers for trial recipe) in coffee mixture, in batches, letting each batch soak about 5 sec.
10. Place in single layer in 4-inch full hotel pan (or 4-inch one-third hotel pan for trial recipe).
11. Spread half (about 7-1/2 cups) of the cheese mixture (or 2-1/2 cups of the cheese mixture for trial recipe) over ladyfingers in pan; cover with layers of the remaining ladyfingers and remaining cheese mixture.
12. Shave chocolate evenly over desserts.
13. Refrigerate, covered, at least 4 hours before serving.

mascarpone cheese, philadelphia original cream cheese, powdered sugar, raspberries, raspberryflavored liqueur, fresh raspberries, gevalia kaffe, crisp ladyfingers, chocolate

Taken from www.kraftrecipes.com/recipes/raspberry-cream-tiramisu-97543.aspx (may not work)