Raspberry Tiramisu

Directions

1. 1
   In medium size saucepan, combine sugar and cornstarch until mix until well blended; stir in 3 cups of the raspberries.
2. 2
   Bring to a boil over medium high heat; boil 2 minutes or until thickened.
3. 3
   Cool to room temperature; stir in remaining 1 cup raspberries.
4. 4
   In large bowl mix cream cheese, powdered sugar and liqueur/coffee until smooth; stir in sour cream.
5. 5
   Separate and arrange half the lady fingers on bottom of 9 inch square glass baking dish, overlapping slightly.
6. 6
   Spoon half the raspberry mixture on top, then half the cream cheese mixture.
7. 7
   Sift half the cocoa powder on top; repeat layers ending with cocoa powder.
8. 8
   Cover with plastic wrap and refrigerate at least 4 hours.
9. 9
   Garnish with mint sprigs and fresh raspberries, if desired.