A twist on a classic with layers of coffee-amaretto soaked ladyfingers, and a decadent raspberry, vanilla mascarpone filling. This dessert should be shared...but we won't judge!
Course Dessert
Cuisine American, Italian
Keyword Family Friendly, Frozen Fruit, Holidays, Kid Friendly, No Bake, Party Food
Into 8" square baking dish, sift ½ tablespoon cocoa powder to evenly coat dish. In large bowl, with mixer on medium speed, beat cream and sugar 2 minutes or until soft peaks form. Add cheese and vanilla extract; beat 1 minute or until incorporated. Makes about 4 cups.
In wide, shallow dish, whisk coffee, liqueur and fruit spread. Dip 9 ladyfingers, 1 at a time, in coffee mixture; place in single layer in prepared 8" square dish, cutting to fit if necessary. Top with ¾ cup raspberries and spread with 2 cups cream mixture; sift ½ tablespoon cocoa powder over cream mixture. Repeat layers, drizzling ladyfingers with any remaining coffee mixture; cover and refrigerate at least 3 hours or up to overnight.
In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
Sprinkle tiramisu with almonds and remaining ½ cup raspberries; cut into 12 pieces.