Tiramisu with raspberry sauce

Ingredients

• Equal parts Marsala, Kahlua,& espresso
• 2 Pkg Ladyfingers
• 16 ounce Mascarpone cheese
• 1/2 cup Brown sugar Packed
• 2 teaspoons Vanilla extract
• 2 large Eggs
• 1 teaspoon Cinnamon
• 16 ounces Heavy whipping cream
• 3 tablespoons Cocoa Unsweetened powder
• 10 Ounce Frozen raspberries Thawed
• 1 tablespoon Lemon Juice
• 1 tablespoon Agave nectar

Instructions

1. 1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.
2. 2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.
3. 3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.
4. 4. Fold whipped cream into cheese mixture.
5. 5. Dip 1/2 of the ladyfingers in the mixture of Marsala, Kahlua, & espresso and place in a single layer in 9 x 13 baking dish. Spread 1/2 of cream cheese mixture over top then sift 1/2 the cocoa over top of cheese. Repeat a second layer, starting with the ladyfingers & ending with cocoa.
6. 6. Cover & chill at least 1 hour.
7. For raspberry sauce:
8. Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth
9. Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.