Limoncello Raspberry Torte
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 2 cups fresh raspberries
- 2 tablespoons powdered sugar
- 2 tablespoons limoncello (Italian Lemon Dessert Liqueur)
- 8 ounces neufchatel cheese (in block form)
- shortbread cookie, for serving
directions
- In a small bowl, using a fork, mash 3/4 of the berries. Add the sugar and liqueur. Mash 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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