Frozen Raspberry Tiramisu

1. 1

   Line a 7 x 3 1/2 inch loaf pan with plastic wrap. Arrange 1/2 the raspberries in prepared pan. Beat cream cheese, sugar and vanilla extract until smooth. Add heavy cream then spread 1/2 over raspberries. Arrange 1/2 cookies over top and brush with 1/2 the coffee. Repeat layers. Press final layer of cookies in gently, cover and freeze for 6 hours, or until firm.

2. 2

   To serve, turn tiramisu out onto a serving plate. Discard plastic wrap. Set aside at room temperature for 5 mins to soften slightly. Slice and serve with reserved raspberries.

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