Fruit Tiramisu

1 cup Italian-style ricotta cheese
1 cup confectioners’ sugar
1/4 cup sour cream
1/4 cup coffee liqueur ( any liqueur will do I like Ameretto)
1 1/2 cups cookie crumbs (use the flour free cookies) Or granola
2 cups Pears and Raspberries
grated chocolate for garnish
fresh mint leaves for garnish

In a large mixing bowl, combine ricotta cheese, confectioners’ sugar, sour cream and coffee liqueur; mix well. Set aside.

In an electric blender or food processor container, process cookies, in small batches, until finely crushed.

Remove 6 cherries from cherry filling; reserve for garnish.

To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses.

Add 2 tablespoons cookie crumbs to each glass; top each with arranged fruit (dice the pears and let them soak in a bit of jelly)

Repeat ricotta, crumb and fruit
Finish each serving with an equal portion of the remaining ricotta cheese mixture.

Garnish with reserved fruit , grated chocolate and mint leaves, if desired.

Let chill 2 to 3 hours before serving.

Since others may not be flour intollerent you can mash any cookie for thier serving This looks great in large wine glasses but any glass will serve it well.

This serves 6

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