Lemon Raspberry Triflettes

1. 1

   Mix liqueur and sherry and brush both sides of each of the bread strips.

2. 2

   Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.

3. 3

   Whisk lemon curd to loosen, then whisk in zest.

4. 4

   Beat heavy cream to soft peaks.

5. 5

   Measure 1 1/2 cups of the whipped cream and stir into lemon curd.

6. 6

   Drop 5 to 6 raspberries into each of the 8 goblets or bowls.

7. 7

   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.

8. 8

   Repeat once more with berries, lemon mixture, and whipped cream.

9. 9

   Top with remaining raspberries.

10. 10

    Cover with plastic and refrigerate until ready to serve.

11. 11

    Can be made up to 8 hours in advance.

No additional tips available.