Limoncello, Raspberry & Mascarpone Mousse

• 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

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.

fresh raspberry, lemon zest, lemon curd, limoncello, mascarpone cheese, lemon extract, heavy whipping cream, mint, lemon verbena leaf

Taken from www.food.com/recipe/limoncello-raspberry-mascarpone-mousse-363926 (may not work)