Lemon Raspberry Triflettes

Directions

1. 1
   Mix liqueur and sherry and brush both sides of each of the bread strips.
2. 2
   Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.
3. 3
   Whisk lemon curd to loosen, then whisk in zest.
4. 4
   Beat heavy cream to soft peaks.
5. 5
   Measure 1 1/2 cups of the whipped cream and stir into lemon curd.
6. 6
   Drop 5 to 6 raspberries into each of the 8 goblets or bowls.
7. 7
   Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture.
8. 8
   Repeat once more with berries, lemon mixture, and whipped cream.
9. 9
   Top with remaining raspberries.
10. 10
    Cover with plastic and refrigerate until ready to serve.
11. 11
    Can be made up to 8 hours in advance.