An elegant take on no-bake cheesecake and show stopping gorgeous!
1 Piccola Cucina pie shell
(almonds go especially well with the filling)
1 cup whipping cream
8 oz. mascarpone cheese or cream cheese
1 tsp. pure vanilla extract
1/4 cup granulated sugar
1 tbsp. freshly squeezed lemon juice (1/2 lemon)
1 tsp. lemon zest (1/2 lemon), finely grated
1/4 cup seedless raspberry jam
1 tbsp. berry-flavored liqueur
2 pints fresh assorted berries
For an even bigger pop of color, substitute some berries with diced mango, papaya and kiwi.
Whip the whipping cream with vanilla on high speed of an electric mixer until stiff peaks form. Set aside.
In another bowl, beat the mascarpone cheese and sugar on medium speed until smooth. Add the lemon juice and zest and mix.
Gently fold the whipped cream into the cheese mixture. Spoon filling into the Piccola Cucina baked pie shell, cover lightly with plastic wrap, and refrigerate for at least 8 hours. This pie can be made 1 day ahead.
Just before serving, heap the berries on top of the pie, stir the jam and liqueur together, and drizzle over the fruit.