Recipe courtesy of Pam Anderson
Show: Cooking Live
Episode: A Festive Menu
Save Recipe Print
Total:
20 min
Active:
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Nectarine-Raspberry Slab Pie

Recipe courtesy of Food Network Kitchen

Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt

Recipe courtesy of Bobby Flay

Lavender and Lemon Cookies

Recipe courtesy of Giada De Laurentiis

Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

Recipe courtesy of Bobby Flay

Lemon Spaghetti with Jumbo Shrimp

Recipe courtesy of Giada De Laurentiis

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Lemon Raspberry Cupcakes

Recipe courtesy of Isaac Carter

Raspberry Lemon Drop

Recipe courtesy of Carey Reilly

Raspberry Lemon Margarita

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.