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To make the raspberry mousse, puree berries in a blender until smooth.
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In a small bowl combine water and gelatin, set aside.
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Once smooth, pass through a fine mesh sieve to remove pulp. You should be left with around 1 cup of puree.
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In a medium sized pot, heat sugar and raspberry puree on medium heat.
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Once bubbled begin to form around the edge, add in gelatin mixture and stir until it has melted.
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Remove from heat and allow to cool until you can touch it, about 20 minutes.
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Once puree is at room temperature, beat heavy cream on high until stiff peaks form.
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Fold in whipped cream with raspberry puree.
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Begin assembly for Tiramisu.
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Combine water and Lemoncello in a sauce pan and bring to a boil (this will significantly reduce the alcohol content.)
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Remove from heat and allow to cool for a few minutes.
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Line a 8x8 in pan with foil or saran wrap.
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When lemoncello syrup is cool enough to touch, quickly dredge lady fingers in syrup and place in pan creating 1 layer.
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Spread ½ of the mascarpone mixture over the lady fingers followed by 1-1 ½ cup of the raspberry mousse.
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Repeat layers.
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To finish, whip whipping cream and sugar on high until stiff peaks form.
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Spread whipping cream on last layer.
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Garnish with raspberries, mint, and lemon peel.
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Refrigerate tiramisu until mousse has set, about 2 hours.
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Sprinkle with powdered sugar before serving.