Raspberry Tiramisu

Ingredients:

30 soft ladyfingers
3 1/2 cups fresh raspberries
1 cup fresh blueberries
1 peach ( for decoration)
1 cup seedless raspberry jam
6 tbsp passion fruit liqueur
8 oz mascarpone cheese
8 oz philadelphia cheese
1 cup heavy whipping cream
1/4 cup powdered cane sugar
1 tsp vanilla extract

Stir the raspberry jam and 4 tbsp of the liqueur in a small bowl to blend.

Combine the mascarpone cheese, philadelphia cheese and remaining 2 tbsp of the liqueur in a large bowl.
Using an electric mixer, beat the heavy whipping cream, sugar and vanilla extract in another bowl until soft.
Using a large spatula, stir 1/4 of the whipped cream into the mascarpone-philadelphia mixture to lighten.
Fold the remaining whipped cream into the mascarpone-philadelphia mixture.

Line the bottom of a baking dish with half of the ladyfingers.

Spread half of the jam mixture over the ladyfingers.

Spread half of the mascarpone-philadelphia mixture over the jam mixture, then cover with half of the fresh raspberries and blueberries.
Repeat layering with the remaining ladyfingers, jam mixture, mascarpone-philadelphia mixture and fresh fruits.

Cover and refrigerate overnight.