Recipe information
Yield
serves 6
Ingredients
1 (12-inch) store-bought sponge cake tart shell, available in the produce or bakery section
2 ounces chilled limoncello liqueur
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
2 teaspoons grated lemon zest
1/2 pint raspberries
1/2 pint blackberries
2 tablespoons fresh mint leaves, very thinly sliced
Preparation
Remove the tart shell from its packaging and place on a cake plate. Douse the cake with the limoncello. Whisk or beat together the cream, mascarpone cheese, lemon curd, and lemon zest in a large bowl to combine. Fill the tart shell and top with the berries and mint.
