Pour cold coffee or espresso into a shallow container. If desired, add amaretto liqueur and mix well.
Briefly dip the biscuits, one at a time, in the coffee until slightly soft but not completely soggy.
Place a layer of dipped cookies in a baking dish or glass dish.
Spread a layer of ricotta and mascarpone cream on the biscuits.
Place a layer of raspberries on the cream.
Repeat layers until all ingredients are used, finishing with a layer of cream.
Refrigerate the raspberry tiramisu for at least 4 hours or overnight to set and the flavors combine.
Before serving, remove the raspberry tiramisu from the fridge and sprinkle with cocoa.
