Limoncello Raspberry Torte

Name: Limoncello Raspberry Torte
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 2 cups (1 pint) raspberries, divided; 2 tablespoons confectioners' sugar; 2 tablespoons Limoncello (Italian lemon dessert liqueur); 1 brick, 8 ounces, Neufchatel cheese, at room temperature; Shortbread cookies for serving (recommended: Walker's Shortbread Triangles)

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Level: Easy
Total: 30 min

Prep: 10 min
Inactive: 20 min

Yield: 6 to 8 servings

Level: Easy
Total: 30 min

Prep: 10 min
Inactive: 20 min

Yield: 6 to 8 servings

Ingredients

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2 cups (1 pint) raspberries, divided

2 tablespoons confectioners' sugar

2 tablespoons Limoncello (Italian lemon dessert liqueur)

1 brick, 8 ounces, Neufchatel cheese, at room temperature

Shortbread cookies for serving (recommended: Walker's Shortbread Triangles)

Directions

Watch how to make this recipe.

In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.