1. Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool. 2. Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth. 3. Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl. 4. Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries. 5. Dust with extra icing sugar to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
