Limoncello, Raspberry & Mascarpone Mousse

1. 1

   Rinse and drain raspberries, gently pat dry and set aside.

2. 2

   In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.

3. 3

   In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.

4. 4

   In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).

5. 5

   Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.

6. 6

   Chill until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.