Yield: 15 servings

1 cup mascarpone cheese, at room temperature

1 cup heavy cream

2 (3-ounce) packages Italian ladyfingers (savoiardi), split

1 cup brewed espresso or other strong coffee, cooled

1 cup apricot preserves, at room temperature

1 tablespoon orange liqueur

1 pound frozen raspberries, thawed

1 teaspoon ground cinnamon

1 (about-1-ounce) packet hot cocoa mix

1/2 cup powdered sugar

1. In a medium mixing bowl, beat mascarpone until soft. Beat in cream in three or four additions.

2. Line sides and bottom of a pretty bowl or a trifle dish with split ladyfingers, cake side in and crust side showing through the bowl.

3. Using a pastry brush, coat ladyfingers with espresso until they are saturated but not soggy.

4. Place preserves in a small bowl; stir in liqueur. Brush ladyfingers with preserves.

5. Spread half of the cheese mixture over the ladyfingers. Top with a 1-inch layer of raspberries. In layers, add the remaining preserves, then the remaining cheese mixture, then the remaining raspberries.

6. Combine the cinnamon, cocoa mix and powdered sugar. Sift over the tiramisu. Cut and serve.

Per serving: 325 calories; 21g fat; 12g saturated fat; 85mg cholesterol; 4g protein; 30g carbohydrate; 19g sugar; 1g fiber; 60mg sodium; 70mg calcium.