Ingredients

Instructions

  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.