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Ingredients
- 1/2 C sugar
- 1 T cornstarch
- 4 C raspberries
- 2 pkg (8 oz each) cream cheese, softened
- 1 C p. sugar
- 1/4 C coffee liquer or strong coffee
- 1/2 C sour cream
- 2 pkg (3 oz each) soft ladyfingers
- 2 T unsweetened cocoa powder
- mint, raspberries for garnish
Preparation
Step 1
1. Mix sugar, and cornstarch until blended in saucepan; stir in 3 C of the raspberries. Bring to a boil over medium high heat; boil 2 minutes or til thickened. Cool to room temp; add remaining 1 C berries.
2. In large bowl, beat cream cheese, p. sugar and liquer until smooth. Stir in sour cream.
3. Separate and arrange half of the ladyfingers on bottom of 9 in square glass baking dish, overlapping slightly. Spoon half of the raspberry mixture on top, then half the cream cheese mixture. Sift half the cocoa powder on top/ repeat layering as above, ending with cocoa powder.
4. Cover with plastic wrap; refrigerate at least 4 hours or overnight. Garnish with mint and raspberries, if desired.