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1
Preheat oven to 350F.
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2
Line 2 cookie sheets with parchment.
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3
Mix flour and ground coffee beans in small bowl.
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4
Using electric mixer, beat egg yolks and 4 tablespoons sugar in medium bowl until thick and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
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5
Beat in vanilla.
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6
Mix in dry ingredients (batter will be thick).
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7
Using electric mixer fitted with clean dry beaters, beat egg whites until thick and foamy.
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8
Add remaining 1 tablespoon sugar and beat until whites are stiff but not dry.
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9
Fold into yolk mixture in 2 additions.
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10
Drop batter by rounded tablespoons (8 per sheet) onto prepared sheets, spacing evenly.
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11
Sift powdered sugar thickly over rounds.
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12
Bake until rounds are golden brown on edges, about 16 minutes.
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13
Cool in pan on rack.
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14
Remove ladyfinger rounds from parchment (Can be prepared 1 day ahead.
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15
Store in single layer in airtight container).
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16
Combine framboise and instant espresso in small bowl.
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17
Stir until espresso dissolves.
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18
Using electric mixer, beat cream cheese and 2/3 cup powdered sugar until light and fluffy.
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19
Beat in coffee mixture.
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20
Fold in 1 cup raspberries.
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21
Let stand at room temperature.
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22
Combine coffee and 3 tablespoons sugar.
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23
Stir until sugar dissolves.
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24
Spoon 1 scant tablespoon coffee mixture over flat side of 1 ladyfinger round Place coffee side up on plate.
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25
Spread 1/3 cup filling atop round.
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26
Place flat side down atop filling.
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27
Sprinkle with powdered sugar.
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28
Spoon raspberry sauce around desserts.
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29
Garnish with remaining raspberries and fresh mint and serve.
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30
Puree raspberries and syrup in processor.
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31
Strain into small bowl to remove seeds.
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32
Stir in eau-de-vie.
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33
(Can be prepared 2 days ahead.
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34
Cover and refrigerate.)
