Make the crust:
Combine cookies and melted butter, then press into the bottom of an 8-inch quiche
pan with a removable bottom. Chill crust at least 30 minutes.
Make the filling:
In a small bowl, whip the cream until it holds soft peaks. Add the marscapone, mixing
well until smooth. Fold in honey, lime juice, and raspberries, reserving about 1/2
cup berries for garnish.
Spoon the berry/cream mixture into the prepared crust, smoothing the surface with
a spatula. Chill at least 3 hours, top with reserved berries, and serve.
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