Frozen Raspberry Tiramisu - cooking recipe

Ingredients

7 oz frozen raspberries + extra, to serve
8.75 oz cream cheese, at room temperature
1/3 cup powdered sugar
1 tsp vanilla extract
1 1/4 cups heavy cream
12 None ladyfinger cookies
1 tbsp instant coffee granules, dissolved in 2 tbsp boiling water

Preparation

Line a 7 x 3 1/2 inch loaf pan with plastic wrap. Arrange 1/2 the raspberries in prepared pan. Beat cream cheese, sugar and vanilla extract until smooth. Add heavy cream then spread 1/2 over raspberries. Arrange 1/2 cookies over top and brush with 1/2 the coffee. Repeat layers. Press final layer of cookies in gently, cover and freeze for 6 hours, or until firm.
To serve, turn tiramisu out onto a serving plate. Discard plastic wrap. Set aside at room temperature for 5 mins to soften slightly. Slice and serve with reserved raspberries.