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Limoncello Raspberry Torte

This recipe is from Season 2 of 5 Ingredient Fix


  • 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)


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

  • 2.

    When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.

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