> 2 (3 oz) pkgs ladyfingers
> ½ cup Triple Sec or orange juice
> 1 cup heavy whipping cream
> 2 tbsp sugar
> 1 cup light cream cheese, room temperature
> 1 cup raspberries
> ¼ cup hazelnuts
> 2 nectarines
Arrange 12 ladyfingers in 2 rows of 6 to form a square. Sprinkle half the Triple Sec or orange juice over the ladyfingers.
Use a hand mixer to whip the cream and sugar until stiff. Slowly add the softened cream cheese. Mash the raspberries and fold carefully into the cream.
Spread half of the cream mixture over the ladyfingers. Dip the remaining ladyfingers in the rest of the Triple Sec or orange juice and place over the cream layer. Cover with ⅔ of the remaining cream mixture.
Heat a frying pan without oil or butter and toast the hazelnuts for 3 min. over medium heat. Allow to cool, and then coarsely chop.
Meanwhile, cut the nectarines in half lengthwise and remove the pits. Cut the halves into wedges. Spoon the remaining mascarpone mixture into a piping bag with a star tip, then pipe rosettes around the edge of the tiramisu. Fill in the center with the nectarine wedges and hazelnuts. Cover and chill for at least 2 hours in the refrigerator.
You can prepare the tiramisu one day in advance. Keep covered in the refrigerator.