Lemon curd cream with raspberries

Serves 4

(Jason Lowe)

This is a dead simple last-minute dessert with no real cooking skills involved apart from maybe using a whisk. You can make the lemon curd yourself or there are some really great quality ones available in the shops these days.

250-300g raspberries
300ml double or whipping cream, lightly whipped
4tbsp good-quality lemon curd

Blend half of the raspberries in a liquidiser and strain through a fine-meshed sieve. Gently fold the lemon curd into the cream so you have a rippled effect.

Spoon the raspberry purée on to serving plates, then spoon the cream mixture on top and scatter over the rest of the raspberries.