Over The Top Tiramisu

Over The Top Tiramisu

2 8–oz. packages cream cheese
2 pkg frozen raspberries
1/2 cup sugar
2 egg yolks
1/4 cup brandy
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 1/2 cups whipping cream
20 ladyfingers or pound cake sliced thinly
1 tbsp. cocoa powder
1/3 cup fresh raspberries

Thaw raspberries in colander, reserving juice. In large mixing bowl beat cream cheese and sugar. In top of double boiler over hot water, beat egg yolks for 5 minutes
or until pale and thickened. Beat eggs into cheese mixture. Stir in brandy, lemon juice and vanilla. Whip 1/2 cup of cream and fold into cheese mixture. Set aside.
Line bottom of trifle dish with ladyfinger halves. Brush with raspberry juice. Spread with cheese mixture. Sift 1 teaspoon of cocoa powder over top. Sprinkle with raspberries. Repeat cheese, cocoa and raspberry layers twice more. Circle top of bowl with ladyfinger halves standing upright over top of bowl. Brush with raspberry juice. Top with remaining cheese mixture. Sift cocoa powder on top. Cover lightly and chill overnight.
Whip 1 cup whipped cream. Spoon over tiramisu. Dust with cocoa and garnish with fresh raspberries and shaved chocolate.