Limoncello, Raspberry & Mascarpone Mousse - cooking recipe

Ingredients

1/4 cup fresh raspberry
1 teaspoon finely grated fresh lemon zest
1 cup prepared lemon curd
4 tablespoons limoncello (1 jigger plus 1 tablespoon, (to taste)
1/4 cup mascarpone cheese
1/2 teaspoon lemon extract
1/2 cup heavy whipping cream
fresh mint leaves, for garnish
fresh lemon verbena leaf, for garnish

Preparation

Rinse and drain raspberries, gently pat dry and set aside.
In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
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.
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).
Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
Chill until serving time.