COURTESY OF SIMPLY…GLUTEN-FREE DESSERTS. BY CAROL KICINKSI
1 recipe Nut Crust (pecans go especially well with the filling)
8 ounces marscapone cheese, at room temperature
1/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice (about half a lemon)
1 teaspoon lemon zest (about half a lemon), finely grated
2 cups heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 pints fresh assorted berries
1/4 cup seedless raspberry jam
1 tablespoon berry-flavoured liqueur, such as Crème de Cassis or Chambord
Prepare the nut crust according to the recipe directions and allow it to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone cheese and sugar on medium speed until smooth. Add the lemon juice and zest and mix.
In a clean bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla on high speed until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cheese mixture, then gently fold in the rest.
Spoon the filling into the cooled nut crust, 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.