Ingredients
- 1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments
- 2 ounces chilled limoncello liqueur
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/3 cup lemon curd
- 1/2 pint raspberries
- 1/2 pint blackberries
- 2 teaspoons lemon zest
- 2 tablespoons very thinly sliced mint leaves
Directions
Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.
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By Cynthia S. Wilson
on March 14, 2013
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I went with my instincts and didn't add any of the cream to the lemon curd mixture. I liked the taste and texture as it was without it and found it mounded nicely into the tart shell. I was hoping to avoid the problems some of the other reviewers reported.
By MerlinKely
on January 29, 2012
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I though the recipe was good, the filling was yummy however, the fruit sank as soon as I placed it on top of the mixture. It needed to be thicker. Otherwise a tasty dish.
By bluehawiian_1820
Molino, FL
on May 24, 2011
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This is an excellent recipe. Everyone always loves it from the kids to the grandparents. If you cannot find the tart or if you are trasporting it to a function, use pound cake cut up and layer the recipe in a trifle dish. Soooo good!
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