Raspberry-Cream Tiramisu

Directions

1. 1
   Beat cheeses with electric mixer on medium speed until well blended.
2. 2
   Add sugar, thawed frozen raspberries and 9 Tbsp.
3. 3
   (135 mL) of the liqueur (or 3 Tbsp.
4. 4
   [45 mL] of the liqueur for trial recipe); beat until creamy.
5. 5
   Fold in fresh raspberries.
6. 6
   Pour coffee and the remaining 3 Tbsp.
7. 7
   (about 45 mL) liqueur (or 1 Tbsp.
8. 8
   [about 15 mL] liqueur for trial recipe) into shallow pan.
9. 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. 10
    Place in single layer in 4-inch full hotel pan (or on 4-inch one-third hotel pan for trial recipe).
11. 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. 12
    Shave chocolate evenly over desserts.
13. 13
    Cover.
14. 14
    Refrigerate at least 4 hours before serving.