1 1/2 cups heavy whipping cream
3 tbsp confectioners' sugar
3 tbsp orange juice
1 loaf (10 3/4-oz) frozen pound cake, thawed
1 jar (10-oz) lemon curd
2 1/2 cups fresh raspberries
In a small bowl, beat the cream until it begins to thicken. Add the confectioners' sugar and orange juice; beat until stiff peaks form.
Using a long serrated knife, cut the cake into 3 layers. Place bottom layer on serving plate; spread with about 1/3 cup of the lemon curd. Top with 1 cup of the raspberries and 1/3 cup of the cream mixture. Repeat layers then add the last layer as cake top; spread the remaining cream mixture over the top and sides of the cake.
Top cake with the remaining raspberries and refrigerate until ready to serve.
Yield: 6 servings
Note: File Photo