Limoncello Raspberry Torte

Total Time:
30 min
Prep:
10 min
Inactive:
20 min

Yield:
6 to 8 servings
Level:
Easy

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)
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.


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    This recipe is featured in:

    Easy Holiday Appetizers