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1
Preheat oven to 375F.
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2
Lightly oil 2 large baking sheets.
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3
Stack phyllo sheets on work surface.
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4
Trim to 10 1/2-inch square (reserve scraps for another use).
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5
Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel).
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6
Sprinkle with 1 generous teaspoon sugar.
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7
Top with second phyllo square.
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8
Brush lightly with melted unsalted butter.
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9
Sprinkle with 1 generous teaspoon sugar.
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10
Top with third phyllo square.
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11
Sprinkle with 1 generous teaspoon sugar.
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12
Cut phyllo stack into 9 equal stacked squares.
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13
Arrange stacked phyllo squares an prepared baking sheet.
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14
Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares.
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15
Bake until phyllo is golden, about 10 minutes.
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16
Transfer baking sheets to racks and cool completely.
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17
Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form.
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18
Whisk lemon curd in another medium bowl until smooth.
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19
Add to cream mixture.
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20
Beat to stiff peaks.
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21
Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares.
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22
Top each with 6 raspberries.
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23
Layer each with 6 raspberries.
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24
Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use).
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25
Top each with 1 phyllo square.
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26
Sift powdered sugar over desserts.
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27
(Can be prepared 8 hours ahead.
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28
Cover loosely and refrigerate).
