BLCC Dessert

By littlejordan

Ingredients

• 4 small individual sponge cakes
• 1 jar prepared lemon curd
• 1/2 pint raspberries
• 1 canister whipped cream
• 2 tsp lemon zest

Preparation

Step 1

Arrange the sponge cakes on a serving dish. Remove the lid from the lemon curd jar and heat the lemon curd in the microwave for 30 seconds on high to warm and loosen it. Fill the cakes with the curd. Top the curd with berries, whipped cream, and lemon zest.