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Berrymisu

Created by lazyme on January 23, 2015

1/2 cup fresh lemon juice
Champagne biscuits (40 biscuits/two 3.5-oz packages, crisp ladyfinger-style cookies)
Fresh raspberries
Fresh mint sprigs (optional)

Step 1: Puree thawed raspberries in processor until smooth.
Step 2: Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer.
Step 3: Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth.
Step 4: Beat chilled whipping cream in another large bowl until peaks form.
Step 5: Gently fold whipped cream into cream cheese mixture.
Step 6: Add pureed raspberries and fold just until combined.
Step 7: Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly.
Step 8: Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat-side up in bottom of 12-cup trifle dish.
Step 9: Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary.
Step 10: Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish.
Step 11: Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary.
Step 12: Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.
Step 13: Cover and refrigerate until set, at least 3 hours and up to 1 day.
Step 14: Garnish with fresh raspberries and with fresh mint sprigs, if desired.