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Divide half of the ladyfinger cubes among two 5- to 6-ounce dessert dishes. Drizzle the cubes with 1 tablespoon espresso (or coffee); set aside.
In a medium bowl, stir cream cheese to soften. Stir in sour cream, sugar and vanilla. (Beat until smooth with a wire whisk, if necessary.) Stir in raspberries with a wooden spoon, mashing slightly.
Spoon half of the cream cheese mixture over the ladyfinger cubes. Add the remaining cubes and drizzle with the remaining 1 tablespoon espresso (or coffee). Top with the remaining cream cheese mixture. Cover and chill for 1 to 24 hours. If desired, garnish with fresh mint sprigs and/or additional raspberries.