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Lemon Raspberry Fluff is the kind of effortless dessert everyone needs up their sleeve. It layers sweet whipped cream and tangy lemon curd with juicy crushed raspberries for the brightest treat that comes together in about ten minutes. This recipe is always a hit after summer dinners or whenever I want something light but truly special without turning on the oven.
I first made this for a weekend picnic and it instantly stole the show. Now I make it year round any time I crave something fruity and creamy that feels just a bit fancy.
Ingredients
- Heavy whipping cream: brings classic creamy richness make sure it is cold for best whipping
- Vanilla extract: adds subtle warmth always use pure extract for best flavor
- Powdered sugar: sweetens and helps the cream hold its shape sift if clumpy
- Cream cheese: gives the fluff body and tang let it fully soften for easy blending
- Lemon curd: is the star for zesty flavor you can use store bought or homemade
- Fresh raspberries: add vibrant color and notes of tartness choose berries that are firm yet fragrant
- Raspberries and mint leaves for garnish: these add a fresh pretty finish
Step-by-Step Instructions
- Whip the Cream:
- In a large mixing bowl combine heavy whipping cream vanilla extract and powdered sugar. Using a mixer beat on medium high until you see stiff peaks form so the mixture holds shape when you lift the beaters. Set aside
- Blend the Lemon Base:
- In another bowl beat softened cream cheese with lemon curd. Mix until completely smooth and there are no lumps left. Take your time here for the silkiest texture
- Fold to Combine:
- Gently add the whipped cream into the lemon mixture. Use a spatula or wooden spoon and fold just until the color looks uniform. Be careful not to deflate the whipped cream to keep the dessert airy and light
- Layer the Fluff:
- Spoon the lemon fluff into individual jars or glasses alternating with layers of smashed fresh raspberries. This gives a beautiful stripe effect and lets everyone get a little bit of everything in each bite
- Finish and Chill:
- Top each serving with extra raspberries and a small mint sprig. Chill in the fridge until ready to serve. You can make this up to a day ahead and it will stay fresh and fluffy
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Cream cheese is my favorite part here since it keeps the dessert luxuriously thick and tangy. I still remember my niece’s face lighting up the first time she tasted this and that is why I love making it for family gatherings.
Storage Tips
Cover the jars tightly and store in the fridge for up to twenty four hours. The cream stays set and the flavor deepens. Do not freeze since the texture will change
Ingredient Substitutions
If raspberries are out of season try blackberries or strawberries. For a lighter version use light cream cheese or swap out half the heavy cream for Greek yogurt. Store bought lemon curd works well but making your own brings extra freshness
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Serving Suggestions
This dessert looks beautiful in small glasses layered for parties. Dress it up with crushed lemon cookies or serve family style in a trifle dish for casual dinners. I love adding a few lemon zest curls before serving for a fragrant finish
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh?
Yes, thaw frozen raspberries and drain excess liquid before layering to avoid watery texture.
- → How do I achieve stiff peaks when whipping cream?
Chill your bowl and beaters, then whip the cream until peaks hold their shape without drooping.
- → Can I prepare this dessert in advance?
Absolutely! Assemble up to 24 hours ahead. Store covered in the fridge until ready to serve.
- → Is homemade lemon curd necessary?
Store-bought or homemade lemon curd works well. Choose your preferred variety for flavor.
- → What can I use instead of cream cheese?
Mascarpone cheese is a creamy alternative, offering a slightly milder flavor and smooth consistency.