Adding raspberry puree to the mascarpone layers makes for a scrumptious twist on an old favorite.
Yields 24 servings
For a lighter dessert, Neufchatel cheese can be substituted for the mascarpone.
Puree and strain seeds from raspberries. In a large bowl stir puree into mascarpone and set aside. In a clean bowl, beat the heavy cream, sugar and almond extract until soft peaks form. Stir one-third of the whipped cream into mascarpone mixture. In two more additions, fold the remaining whipped cream into mascarpone mixture.
Line the bottom of a 13x9-inch pan with half the ladyfingers. In 2 cups of hot water, stir to combine espresso powder, cocoa and liqueur, if using. Brush half the espresso mixture onto the ladyfingers.
Spread half the mascarpone mixture over the ladyfingers. Repeat layering with the remaining lady fingers, coffee and mascarpone mixtures.
Chill at least 4 hours.