Italian Lemon Cream Cake Bite
"Created for Pillsbury Cook-off 2009"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
-
Tart Cups
- 1 (16 ounce) package ready to bake sugar cookies
-
Filling
- 8 ounces mascarpone cheese
- 1⁄4 cup dickinson's lemon curd
- 2 teaspoons lemon juice
- 3⁄4 cup domino confectioners' sugar
-
Topping
- 1⁄4 cup fisher's whole almond
- 1 teaspoon domino confectioners' sugar
- 1⁄4 almond extract
-
Garnish
- 12 raspberries
directions
- Prepare the cookies as directed on the package. Allow them to cool for one minute on the cookie sheet.
- While the cookies are baking, whip the cream to form stiff peaks. In a separate bowl, mix the cheese, lemond curd and lemon juice until combined. Combine 3/4 cup confectioner's sugar into the mixture. Fold the whipped cream into the lemon-cheese mixture then place in the refrigerator.
- Remove 2 cookies from the cookie sheet and place them overlapping in a muffin tin reservoir. The cookies should overlap in the middle, and curve up the sides. Gently reshape in the tin to remove holes created in the process. Repeat this step until all 24 cookies are paired into the tin. Allow to completely cool in the muffin tin.
- Create the topping by coarsely chopping the almonds into pea-size pieces. Add 1 t. confectioner sugar and almond extract. Stir the mixture.
- Once the cookie shells are cooled, gently remove them to a platter. Evenly divide the cheese mixture between the shells by piping with a pastry bag, cookie press or baggie with a cut corner.
- Sprinkle 1 t. of topping on each cream-filled cookie tart.
- Garnish with a single raspberry.
- Place into the refrigerator until ready to serve, up to 48 hours.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
