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Lemon Raspberry Fluff

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Ingredients

Scale
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/3 cup powdered sugar
  • 8 oz cream cheese (softened)
  • 1 cup lemon curd
  • 2 pints fresh raspberries (smashed)
  • raspberries and mint leaves for garnish

Instructions

  1. In a large bowl, whip together heavy cream, vanilla extract and powdered sugar. Beat until stiff peaks form. Set aside.
  2. In a large bowl, beat cream cheese and lemon curd until smooth.
  3. Fold whipped cream into lemon mixture using a spatula or wooden spoon, until just combined. Don’t mix too much, you want to keep it fluffy.
  4. Layer lemon fluff and smashed raspberries in eight individual jars.
  5. Garnish with extra raspberries and sprig of mint. Store in the fridge until ready to serve. Can be made up to 24 hours before.

Find it online: https://thecookingjournal.com/lemon-raspberry-fluff/