Raspberries In St-Germain Mascarpone Custard

• 1 cup mascarpone cheese
• 1/4 cup St-Germain Elderflower Liqueur- optional
• 2 egg yolks
• 2 tablespoons plus 1 teaspoon (optional) organic palm sugar (or organic brown sugar or other natural sweetener of your choice)
• 2 cups fresh raspberries
• 1/2 teaspoon lime zest- or more to taste

1. 1. Preheat oven to 400 degrees F.
2. In a medium bowl, whisk the mascarpone, the St-Germain, the egg yolks, and the palm sugar together with a fork. The mixture will be thick.
3. Transfer the custard mixture into your baking dish (I used a cast-iron skillet), then scatter the raspberries over the custard (you could also put the raspberries in first, and spoon the custard over them).
4. Using a microplane, zest a lime over the raspberries/custard. I'd estimate I only added about a 1/2 teaspoon of lime zest, but you are welcome to use more.
5. Bake for 9-10 minutes, or until the custard is just barely set and the edges are starting to darken. Sprinkle the additional (optional) 1 teaspoon palm sugar over the dessert right after you take it out of the oven.

mascarpone cheese, st, egg yolks, sugar, fresh raspberries, lime

Taken from food52.com/recipes/13147-raspberries-in-st-germain-mascarpone-custard (may not work)