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Prep Time
30 Mins
Chill Time
2 Hours
Yield
Makes 8 servings
Photo: William Dickey; Styling: Lisa Powell Bailey

How to Make It

Step 1

Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.

Step 2

Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).

Step 3

Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).

Step 4

Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.

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