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1
For Ladyfinger Round:Preheat oven to 350F.
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Line 2 cookie sheets with parchment.
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Mix flour and grnd coffee beans in small bowl.
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Using electric mixer, beat egg yolks and 4 Tbsp.
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sugar in medium bowl till thick and slowly dissolving ribbon forms when beaters are lifted, about 4 min.
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Beat in vanilla.
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Fold in dry ingredients (batter will be thick).
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Using electric mixer fitted with clean dry beaters, beat egg whites till thick and foamy.
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Add in remaining 1 Tbsp.
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sugar and beat till whites are stiff but not dry.
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Fold into yolk mix in 2 additions.
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Drop batter by rounded Tbsp.
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(8 per sheet) onto prepared sheets, spacing proportionately.
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Sift powdered sugar thickly over rounds.
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Bake till rounds are golden on edges, about 16 min.
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Cold in pan on rack.
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Remove ladyfinger rounds from parchment (Can be prepared 1 day ahead.
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Store in single layer in airtight container).
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For filling:Combine framboise and instant espresso in small bowl.
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Stir till espresso dissolves.
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Using electric mixer, beat cream cheese and 2/3 c. powdered sugar till light and fluffy.
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Beat in coffee mix.
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Mix in 1 c. Boysenberries.
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Let stand at room temperature.
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Combine coffee and 3 Tbsp.
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sugar.
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Stir till sugar dissolves.
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Spoon 1 scant Tbsp.
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coffee mix over flat side of 1 ladyfinger round Place coffee side up on plate.
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Spread 1/3 c. filling atop round.
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Place flat side down atop filling.
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Sprinkle with powdered sugar.
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Spoon Boysenberry sauce around desserts.
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Garnish with remaining Boysenberries and fresh mint and serve.
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For Boysenberry Sauce:Puree Boysenberries and syrup in processor.
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Strain into small bowl to remove seeds.
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Stir in eau-de-vie.
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(Can be prepared 2 days ahead.
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Cover and chill.)
