Raspberry Peach Tiramisu

In food processor with knife blade attached, blend 2 cups raspberries, 3 tablespoons granulated sugar until pureed.

Pour purée into medium mesh sieve, set over bowl.

With spoon, press purée through sieve into bowl, discard seeds.

In clean food processor, process 1 1/4 cups whipping cream until soft peaks form.

Transfer whipping cream to large bowl.

In same processor, combine ricotta cheese, cream cheese, and confectioners sugar, add vanilla into food processor.

Blend cheese mixture until smooth. Add remaining 1/4 cup whipping cream, and blend until combined. Fold cheese mixture into cream in bowl.

In medium bowl, stir peaches, lemon, 1/4 cup granulated sugar until combined.

In cup, stir liqueur, remaining 1 tablespoon granulated sugar, and 1 tablespoon water until mixed.

Separate ladyfingers and brush lightly on flat sides with liqueur mixture.

In bottom of 4 quart truffle or straight sided glass bowl, arrange 1/3 of the ladyfingers.

Spoon half of raspberry sauce over ladyfingers.

Top with 1/3 cheese mixture, spreading to cover.

Spoon on half peach mixture.

Repeat layering once.

Top with remaining ladyfingers, then remaining cheese mixture.

Cover and refrigerate overnight. Before serving, sprinkle with remaining raspberries.