1/4 cup plus 1 tablespoon of confectioner’s sugar

1 cup mascarpone cheese or cream cheese

½ cup whipped topping, divided

2 tablespoons coffee-flavored liqueur

18 ladyfingers

1/3 cup chilled espresso

 

Set a few raspberries aside for garnish. Separate the fruits into 2 piles; one cup for the blender and one cup to be used whole. Take 1 cup of strawberries and puree in a food processor with 1 tablespoon of confectioner’s sugar. In a medium bowl, combine mascarpone or cream cheese. If you are using cream cheese, whip the cream cheese until it is fluffy before adding other ingredients. Add ¼ cup whipped topping, ¼ cup confectioner’s sugar and coffee liqueur and beat until thickened. Place 6 ladyfingers on a plate then spoon 1 teaspoon of espresso onto each ladyfinger. Spread ½ of the cheese mixture on top of the ladyfingers. Use ¼ cup of the raspberries as a layer on top of the cheese mixture. Place another 6 ladyfingers on top of the strawberries and spoon 1 teaspoon of espresso on each. Use the remaining cheese mixture for the next layer and place the remaining raspberries on top. Use ¼ cup whipped topping as the next layer and spread on top of the tiramisu. Take 3 serving plates and pour 1/3 cup of the pureed raspberries on each. Cut the tiramisu into 3 slices and place 1 slice on each plate. Decorate with reserved raspberries and whipped topping.