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1
Beat cheeses in large bowl with electric mixer on medium speed until well blended.
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2
Add sugar, thawed frozen raspberries and 9 Tbsp.
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3
of the liqueur (or 3 Tbsp.
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4
of the liqueur for trial recipe); beat until creamy.
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5
Fold in fresh raspberries.
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6
Pour coffee and the remaining 3 Tbsp.
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7
liqueur (or 1 Tbsp.
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8
liqueur for trial recipe) into shallow pan.
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9
Submerge 36 of the ladyfingers (or 12 of the ladyfingers for trial recipe) in coffee mixture, in batches, letting each batch soak about 5 sec.
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10
Place in single layer in 4-inch full hotel pan (or 4-inch one-third hotel pan for trial recipe).
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11
Spread half (about 7-1/2 cups) of the cheese mixture (or 2-1/2 cups of the cheese mixture for trial recipe) over ladyfingers in pan; cover with layers of the remaining ladyfingers and remaining cheese mixture.
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12
Shave chocolate evenly over desserts.
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13
Refrigerate, covered, at least 4 hours before serving.
