Ingredients
Scale
For the Creamy Base:
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/3 cup powdered sugar
8 oz cream cheese, softened
1 cup lemon curd
For the Raspberry Layer:
2 pints fresh raspberries, smashed
For Garnish:
Fresh raspberries
Mint leaves
Instructions
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- In another bowl, beat the softened cream cheese until smooth and creamy.
- Add the lemon curd to the cream cheese and mix until fully combined.
- Gently fold the whipped cream into the lemon cream mixture until light and fluffy.
- Lightly mash the raspberries to release their juices while keeping some texture.
- In a serving dish or individual cups, layer the lemon cream mixture and smashed raspberries, repeating layers as desired.
- Finish with a layer of the cream mixture on top.
- Chill in the refrigerator for at least 1–2 hours before serving.
- Garnish with fresh raspberries and mint leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes