adapted from Rachel Ray 30 Minute Meals
1 package store-bought sponge cake tart shells - 6 shells (The kind commonly used with strawberry shortcake.)
2 ounces chilled limoncello liqueur (I used 2 Tbsp.)
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberries (I omitted the blackberries.)
2 tsp lemon zest (I accidentally forgot to sprinkle the zest on top)
2 Tbsp very thinly sliced mint leaves (I forgot the mint leaves too....what can I say, I was in a hurry!)
Remove the tart shells from the package and place them on a plate. Sprinkle the limoncello liqueur over the cakes. In a bowl beat the cream, mascarpone cheese and lemon curd to combine. Refrigerate for at least an hour so that it firms up just a bit.
Fill the tart shells with the cheese mixture and top with berries. Sprinkle with lemon zest and mint slivers.