Raspberry Tiramisu Cake

• 3 tsp instant espresso powder
• 3 tbsp hazelnut liqueur
• 12 oz low-fat cottage cheese
• 6 tbsp sugar
• 1 tsp vanilla extract
• 12 oz light cream cheese
• 8 oz mascarpone cheese, at room temperature
• 8 oz whipped cream
• 6 None double chocolate cupcakes, cut into 1/2 inch slices
• 3 tbsp cocoa powder
• 1 cup fresh raspberries
• 1 cup white chocolate curls
• 1/4 cup chocolate covered espresso beans

1. Whisk together 1/3 cup hot water, espresso powder and liqueur. Set aside.
2. In a food processor, combine cottage cheese, sugar and vanilla extract. Process for 2 mins, or until smooth. Add cream cheese and process for 2 mins. Add mascarpone and pulse until smooth. Transfer to a large bowl and fold in whipped cream.
3. Lightly grease an 8 inch springform pan. Line base with sliced chocolate cupcake. Brush with 1/3 of the coffee mixture. Spread 1 3/4 cups mascarpone mixture over top. Repeat layers 2 more times. Chill overnight.
4. Transfer tiramisu to a serving platter and sift cocoa powder over top. Garnish with raspberries, white chocolate curls and chocolate espresso beans.

espresso powder, hazelnut liqueur, cottage cheese, sugar, vanilla, light cream cheese, mascarpone cheese, cream, chocolate cupcakes, cocoa, fresh raspberries, white chocolate curls, chocolate covered espresso beans

Taken from recipes-plus.com/api/v2.0/recipes/31148 (may not work)