Chocolate-Lover's Tiramisu (9X13 pan) Whipped Cream Topping: 1-1/2 pints whipping cream 6 TBSP powdered sugar 1 TSP vanilla Whip cream until stiff peaks form. Sprinkle in powdered sugar, and vanilla as cream thickens. Refridgerate until ready to use. Espresso Mix: 2 TSP instant coffee 3 TBSP hot water 1/4 C. coffee liqueur 1 TSP vanilla Dissolve instant coffee in hot water. Add liqueur and vanilla. Mix, and set aside. Cream Cheese Mix: 4 PKGS (8oz.) cream cheese (room temperature) 12 TBSP whole milk 2-2/3 C powdered sugar 4TBSP coffee liqueur 2TSP vanilla 4 1oz squares semi-sweet chocolate grated (I'd use 2 semi, and 2 bittersweet for a stronger taste.) Cream cheese and milk until fluffy. Add remaining ingredients, and blend until smooth. Set aside. Topping: 2oz grated chocolate (again, I'd do 1 semi, and one bitter) Also need: Ladyfingers (approx. 4 pkges) Assembly: Line bottom of 9x13 pan with ladyfingers, split sides up. Brush with espresso mix. Spoon 1/3 cream cheese mixture over ladyfingers, spreading evenly. Add another layer of ladyfingers. Brush with espresso mix. Spoon 1/3 cream cheese mixture over ladyfingers, spreading evenly. Repeat with last layer of ingredients. Top with whipped cream mixture, and sprinkle grated chocolate over the top. Swirl caramel, or dark chocolate sauce over plate, and around Tiramisu, and garnish with fresh raspberries, and chocolate mint leaves.