Limoncello Raspberry Torte

Name: Limoncello Raspberry Torte
Prep time: 10 min
Total time: 30 min
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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Prep Time: 10 minutes

Total: 30 minutes

Servings: 7

Author : Claire Robinson

easy dessert recipes dessert italian dessert recipes

Ingredients

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2 cups (1 pint) raspberries, divided2 tablespoons confectioners' sugar2 tablespoons Limoncello (Italian lemon dessert liqueur)1 brick, 8 ounces, Neufchatel cheese, at room temperatureShortbread cookies for serving (recommended: Walker's Shortbread Triangles)

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Instructions

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Step 1

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.

Step 2

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.