1. Rinse and drain raspberries, gently pat dry and set aside. 2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined. 3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well. 4. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired). 5. Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena. 6. Chill until serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
