Recipe courtesy of Pam Anderson
Show: Cooking Live
Episode: A Festive Menu
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Mix liqueur and sherry and brush both sides of each of the bread strips. Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.

Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd.

Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture. Repeat once more with berries, lemon mixture, and whipped cream. Top with remaining raspberries. Cover with plastic and refrigerate until ready to serve. Can be made up to 8 hours in advance.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon Raspberry Tarts

Recipe courtesy of Ree Drummond

Lemon Raspberry Fizz

Recipe courtesy of Giada De Laurentiis

Raspberry Lemon Drop

Recipe courtesy of Carey Reilly

Lemon Raspberry Cupcakes

Recipe courtesy of Isaac Carter

Raspberry Lemon Margarita

Recipe courtesy of Ingrid Hoffmann

Lemon and Raspberry Souffle

Recipe courtesy of Gale Gand

Browse Reviews By Keyword