Raspberry Tiramisu

In medium-size saucepan, mix granulated sugar and cornstarch until blended; stir in 3 cups of the raspberries. Bring to boiling over medium-high heat; boil 2 minutes or until thickened. Cool to room temperature; stir in remaining 1 cup raspberries. In large bowl, with electric mixer, beat cream cheese, confectioners sugar and liqueur until smooth. Stir in sour cream.

Separate and arrange half the lady fingers on bottom of 9-inch square glass baking dish, overlapping slightly. Spoon half of the raspberry mixture (1 cup) on top, then half the cream cheese mixture (1-1/2 cups). Sift half the cocoa powder on top; repeat layering as above, ending with cocoa powder.

Cover with plastic wrap; refrigerate at least 4 hours or overnight. Garnish with mint and raspberries, if desired. Makes 9 servings.