To make this nontraditional, summery tiramisu even fancier, use a mixture of red, gold, and black raspberries.
Cooking Light MAY 2003
Place powdered sugar, mascarpone cheese, 1 1/2 tablespoons liqueur, and cream cheese in a large bowl; beat with a mixer at high speed until well blended.
Brush cut sides of ladyfingers with 2 1/2 tablespoons of liqueur. Spread about 1 1/2 tablespoons mascarpone mixture over bottom half of each ladyfinger; cover with tops.
Arrange 3 filled ladyfingers spoke-like on each of 4 dessert plates. Sprinkle evenly with cocoa. Arrange 1/2 cup raspberries over each serving. Garnish with mint sprigs, if desired.
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