Raspberry Fluff Recipe
A silky vanilla cream layered with zesty lemon curd and a swirl of house-made raspberry jam. Light, refreshing, and perfectly balanced between sweet and tangy-this dessert is like a spoonful of sunshine. Finished with a touch of lemon zest.
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Ingredients
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Vanilla Cream
Lemon Curd
Raspberry Jam
Garnish
Method
Vanilla Cream
Whip the Cream
In a large mixing bowl, pour in the heavy cream. Using an electric mixer, beat on medium-high speed until soft peaks form.
Add Sugar and Vanilla
Gradually add the powdered sugar while continuing to whip. Once incorporated, add the vanilla extract and whip until stiff peaks form. Set aside.
Lemon Curd
Prepare the Lemon Mixture
In a medium saucepan, combine fresh lemon juice, lemon zest, and granulated sugar. Whisk together until the sugar is dissolved.
Add Eggs
Whisk in the large eggs until fully incorporated. Place over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
Finish with Butter
Remove from heat and stir in the unsalted butter until melted and smooth. Allow to cool before using.
Raspberry Jam
Cook the Raspberries
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, mashing the raspberries with a fork until the mixture starts to simmer.
Simmer and Thicken
Continue to cook for about 10 minutes, stirring frequently until the jam thickens. Remove from heat and allow to cool.
Assembly
Layer the Components
In serving glasses or bowls, layer the vanilla cream, followed by a layer of lemon curd, and then a swirl of raspberry jam. Repeat the layers until the glasses are filled.
Garnish and Chill
Finish with a sprinkle of lemon zest on top. Refrigerate for at least 1 hour before serving to allow flavors to meld.