Limoncello Raspberry Torte

Name: Limoncello Raspberry Torte
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)

5 ingredients

5 steps

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)

Directions

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.
2

Refrigerate for 20 minutes and up to overnight for flavors to meld.
3

When ready to serve, put the cheese on a plate with a rim.
4

Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese.
5

Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.