Raspberry Tiramisu Cake - cooking recipe

Ingredients

3 tsp instant espresso powder
3 tbsp hazelnut liqueur
12 oz low-fat cottage cheese
6 tbsp sugar
1 tsp vanilla extract
12 oz light cream cheese
8 oz mascarpone cheese, at room temperature
8 oz whipped cream
6 None double chocolate cupcakes, cut into 1/2 inch slices
3 tbsp cocoa powder
1 cup fresh raspberries
1 cup white chocolate curls
1/4 cup chocolate covered espresso beans

Preparation

Whisk together 1/3 cup hot water, espresso powder and liqueur. Set aside.
In a food processor, combine cottage cheese, sugar and vanilla extract. Process for 2 mins, or until smooth. Add cream cheese and process for 2 mins. Add mascarpone and pulse until smooth. Transfer to a large bowl and fold in whipped cream.
Lightly grease an 8 inch springform pan. Line base with sliced chocolate cupcake. Brush with 1/3 of the coffee mixture. Spread 1 3/4 cups mascarpone mixture over top. Repeat layers 2 more times. Chill overnight.
Transfer tiramisu to a serving platter and sift cocoa powder over top. Garnish with raspberries, white chocolate curls and chocolate espresso beans.