¾ cup strong coffee, at room temperature
3 tablespoons Framboise dessert wine
2 boxes biscotti savoiardi lady fingers
1 cup heavy whipping cream
1 8-ounce container mascarpone cheese
½ cup sugar
¼ cup grated dark chocolate
3 tablespoons cocoa powder
1 package fresh raspberries
In a 2-quart rectangular baking dish, arrange lady fingers, breaking as necessary, to completely cover bottom.
In a small bowl, stir together coffee and Framboise. Carefully brush lady fingers with coffee mixture to moisten completely.
In a large bowl, beat mascarpone cheese and sugar with electric mixer on medium speed for two minutes, or until sugar is dissolved. With mixer running, slowly add whipping cream and continue to beat until smooth and fluffy.
Spread half of the mascarpone cheese mixture over softened lady fingers, sprinkle with grated chocolate. Top with second layer of lady fingers, brush with remaining coffee mixture and top with remaining mascarpone cheese mixture.
Smooth surface with the back of a spoon and sift a thick layer of cocoa powder over entire dish. Garnish with fresh raspberries. Cover with plastic wrap and chill in refrigerator for at least 3 hours or overnight..