Raspberry-Cream Tiramisu

• 4-1/2 cups mascarpone cheese
• 3/4 loaf Philadelphia Brick Cream Cheese, softened
• 1 qt. icing sugar
• 2-1/4 cups frozen sweetened raspberries, thawed, undrained
• 3/4 cup raspberry-flavoured liqueur, divided
• 3 cups fresh raspberries
• 3-3/4 cups strong brewed coffee, cooled Walgreens $6.99 thru 02/06
• 72 each crisp ladyfingers
• 1 square bittersweet chocolate

1. Beat cheeses with electric mixer on medium speed until well blended.
2. Add sugar, thawed frozen raspberries and 9 Tbsp.
3. (135 mL) of the liqueur (or 3 Tbsp.
4. 45 mL of the liqueur for trial recipe); beat until creamy.
5. Fold in fresh raspberries.
6. Pour coffee and the remaining 3 Tbsp.
7. (about 45 mL) liqueur (or 1 Tbsp.
8. about 15 mL 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 on 4-inch one-third hotel pan for trial recipe).
11. Spread half (about 7-1/2 cups 1.88 L) of the cheese mixture (or 2-1/2 cups 625 mL 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. Cover.
14. Refrigerate at least 4 hours before serving.

mascarpone cheese, cream cheese, icing sugar, raspberries, raspberryflavoured liqueur, fresh raspberries, coffee, crisp ladyfingers, chocolate

Taken from www.kraftrecipes.com/recipes/raspberry-cream-tiramisu-95194.aspx (may not work)