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1
In food processor with knife blade attached, blend 2 cups raspberries, 3 tablespoons granulated sugar until pureed.
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2
Pour puree into medium mesh sieve, set over bowl.
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3
With spoon, press puree through sieve into bowl, discard seeds.
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4
In clean food processor, process 1 1/4 cups whipping cream until soft peaks form.
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5
Transfer whipping cream to large bowl.
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6
In same processor, combine ricotta cheese, cream cheese, and confectioners sugar, add vanilla into food processor.
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7
Blend cheese mixture until smooth. Add remaining 1/4 cup whipping cream, and blend until combined. Fold cheese mixture into cream in bowl.
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8
In medium bowl, stir peaches, lemon, 1/4 cup granulated sugar until combined.
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9
In cup, stir liqueur, remaining 1 tablespoon granulated sugar, and 1 tablespoon water until mixed.
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10
Separate ladyfingers and brush lightly on flat sides with liqueur mixture.
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11
In bottom of 4 quart truffle or straight sided glass bowl, arrange 1/3 of the ladyfingers.
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12
Spoon half of raspberry sauce over ladyfingers.
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13
Top with 1/3 cheese mixture, spreading to cover.
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14
Spoon on half peach mixture.
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15
Repeat layering once.
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16
Top with remaining ladyfingers, then remaining cheese mixture.
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17
Cover and refrigerate overnight. Before serving, sprinkle with remaining raspberries.
