Limoncello-Macerated Berries with Almond Creme

American Contemporary

Libby Walp was a winner in one of our recipe contests for this delightful dessert. She fell in love with the refreshing taste of Limoncello while studying in Europe. Libby says, ”The light touch of Limoncello is a counter balance to the sweetness of the strawberries, and the almond-flavored whipped cream is the perfect finish.” The result is an elegant dessert topped with Almond Crème that one can't help but eat slowly, enjoying every delicious mouthful.
30 fresh strawberries hulled and thickly sliced
4 teaspoons Limoncello liqueur (Italian lemon liqueur)
4 teaspoons orange juice
1 tablespoon powdered sugar (also known as confectioners sugar)

Almond Creme +
1 cup heavy whipping cream
1/2 teaspoon almond extract
3 tablespoons powdered sugar
1 Place the cut strawberries in a bowl. Add the liqueur, juice and sugar. Leave to marinate for at least 30 minutes.

2 Mix the cream, almond extract and sugar in a medium bowl. Whip until raised peaks hold their shape (about four minutes)

3 Place strawberries in individual serving dishes and top with a dollop of creme.

servings  use metric
original recipe yield: 4 Servings

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