1. In medium size saucepan, combine sugar and cornstarch until mix until well blended; stir in 3 cups of the raspberries. 2. Bring to a boil over medium high heat; boil 2 minutes or until thickened. 3. Cool to room temperature; stir in remaining 1 cup raspberries. 4. In large bowl mix cream cheese, powdered sugar and liqueur/coffee until smooth; stir in sour cream. 5. Separate and arrange half the lady fingers on bottom of 9 inch square glass baking dish, overlapping slightly. 6. Spoon half the raspberry mixture on top, then half the cream cheese mixture. 7. Sift half the cocoa powder on top; repeat layers ending with cocoa powder. 8. Cover with plastic wrap and refrigerate at least 4 hours. 9. Garnish with mint sprigs and fresh raspberries, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
