1 (7.25-oz.) package of shortbread cookies
2 Tbsp. sugar
1/4 cup melted butter

2 cups fresh strawberries, quartered and divided
1 1/2 cups fresh blueberries, divided
1 (6-oz.) package of fresh raspberries, divided
2 Tbsp. granulated sugar
2 Tbsp. orange liqueur
1 tsp. orange zest
1 1/2 cups heavy cream
3/4 cup powdered sugar
1 1/2 (8-oz.) containers mascarpone cheese
1 tsp. vanilla extract

Shortbread Cookie Crust

  1. Preheat oven to 350 deg. Process cookies in a food processor 30 seconds to measure 1 2/3 cups fine crumbs. Add sugar; pulse 3 times. With processor running, pour butter through food chute; process until blended.
  2. Press crumb mixture into a 9-inch pie plate.
  3. Bake at 350 degrees for 10 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes)

Mixed Berry

  1. Prepare the Shortbread Cookie Piecrust as directed above, baking in a 9-inch pie plate.
  2. Combine 1 cup strawberries, 3/4 cup blueberries, and half of raspberries in a bowl, mashing with a potato masher until chunky. Stir in granulated sugar, liqueur, and zest into mashed berries. Cover and let stand 30 minutes; drain well, reserving liquid. Cover and chill remaining berries (the ones NOT mashed)
  3. Meanwhile, beat cream, powdered sugar, mascarpone cheese and vanilla together at high speed with an electric mixer until stiff peaks form.
  4. Spoon half of cream mixture into prepared crust. Top with drained mashed berry mixture and remaining half of cream mixture. Cover and chill 3 hours or until firm.
  5. Uncover, top with chilled berries, and drizzle with reserved liquid just before serving.