Layered raspberry-lemon goblet: The ultimate no‑bake summer treat

When thermometers outside signal heatwaves, I don't feel like turning on the oven and baking a cake. That's when I reach for dessert recipes that don't require baking. One of my summer favourites is layered goblets with raspberries, cream filling, and refreshing lemon curd. The layers arranged in glass look impressive and enchant with their taste from the first spoonful.

The jar hides delicious layers of raspberries, lemon cream, and lemon curd. The velvety lemon cream, made from eggs, has a refreshing and creamy taste, perfect for summer. It pairs wonderfully with whipped cream and cream cheese, adding lightness.

You can make these delights in the blink of an eye without spending long hours in the kitchen. So, try the recipe as soon as possible and enjoy the taste of this exceptional dessert.

Ingredients:

Lemon curd:

              
• 2 eggs,
• 100 grams of sugar,
• 70 grams of butter,
• 2 lemons.

Other ingredients:

                      
• 300 millilitres of heavy cream (36%),
• 1/3 cup powdered sugar,
• 225 grams of cream cheese,
• 1 cup lemon curd,
• 250 grams of crushed raspberries,
• Mint leaves for decoration.

Preparation:

Step 1. Start with the lemon curd. Pour water into a pot and place a bowl on top so it doesn't touch it. This creates a water bath. Grate the zest from the scalded lemons into the bowl and squeeze the juice. Add the eggs and sugar, and mix. Turn on the burner, add the butter, and heat until the butter melts and the mixture thickens.

Step 2. Whip the chilled cream until stiff. Transfer the cream cheese to a bowl. Add a few spoonfuls of cooled lemon curd and mix. When the mixture is whipped, add the remaining lemon curd and mix. Then combine with the whipped cream.

Step 3. Transfer the cream to a piping bag and fill a glass, layering the cream with crushed raspberries. Place in the refrigerator to cool the dessert. Enjoy!