Lemon & Raspberry Cream Sundae – Summer Sweet Treats with #MorrisonsMum

lemon raspberry cream sundae

This is the perfect dessert for a warm and sunny afternoon – Tangy raspberries with luscious dreamy lemon cream. The addition of toasted marzipan provides a wonderful texture and chewiness. We use homemade lemon curd which adds an extra wow but if you were really stuck for time (dreaded surprise visitors?) a jar would do too. Me & Mr C have taken to eating our Thursday lunches outside and finishing with a huge glass of this before he starts work in the afternoon. Thursdays have never been so good!

Don’t be put off at the thought of making your own lemon curd – the microwave method is super easy and quick, you get tons and the taste is amazing. If you fancy trying this recipe with limes instead – go for it, it works equally well.

 

Lemon Raspberry Cream Sundae

Serves 4
Meal type Dessert, Lunch
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Formal Party
Tangy raspberries layered with a dreamy lemon cream, topped with toasted marzipan to finish a stunning summer dessert.

Ingredients

  • 100 Grams Butter (Melted and allowed to cool for at least 3 minutes - Available on price checker)
  • 3 Eggs (Whisked - Price Checker Eggs Available)
  • 4 Medium Lemons - Zest and Juice of all (If you are using large lemons you might only want to use 3. I sometimes use half lemons/half limes which is lovely.)
  • 1 Punnet Raspberries
  • 4 tablespoons Icing Sugar
  • 50g Marzipan
  • 300ml M Extra Thick Double Cream (Price Checker Available)
  • 200g Caster Sugar

Directions

Homemade Lemon Curd
In a microwaveable bowl, mix the eggs and the caster sugar together well. Slowly add the butter (making sure it has cooled down well).
Add in the juice of the lemons and most of the zest (reserve at least 1 tbsp for decoration)
Blast in the microwave for 1 minute on full then remove and whisk well with a small hand whisk.
Keep blasting at 30 second intervals, each time removing from the microwave and whisking well.
It will start to thicken on about the 4th blast (depending on your microwave). I normally stop around 6-7 times of microwaving. The curd will be quite thick by now.
Taking care not to burn yourself, transfer the curd to a sterilised jar - I have a special Kilner jar just for my lemon curd (How posh!). Allow to cool then transfer to the fridge. It will keep well once opened for around 5 days - Mine never lasts that long!
Toasted Marzipan Topping
Preheat the oven to 160C and line an oven or baking tray with either Baking Parchment or reusable liner. I find greaseproof just sticks.
Roll out the marzipan to around 5mm thickness then bake for 3-4 minutes until it just starts to turn dark gold. It will start to catch quickly so don't leave it.
Remove from the oven and allow to cool for approx 5 minutes, then chop into tiny squares.
Raspberry Layer
Mash the raspberries and the icing sugar together well and start to layer your serving glasses. I use normal wine glasses as we like BIG desserts.
Lemon Cream Layer
Whisk the double cream until really thick (this will stop the layers mixing together too much) and add 6 tbsp of the lemon curd. Mix well and layer up - alternating the lemon cream and raspberry. I also add a sprinkling of marzipan half way through.
The Finale
Sprinkle the marzipan on the top and finish with the remaining lemon zest.
The toasted marzipan is simply gorgeous - I may start having it with every meal!

The toasted marzipan is simply gorgeous – I may start having it with every meal!

This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool. I’m entering my recipe into the Sweet Treats section in the hope of being included in an E-Book containing blogger recipes.

lemon raspberry easy sundaes

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Comments

  1. says

    This looks gorgeous, am thing i might make for a buffet for 40 this weekend!!!! But do you have any suggestions for alternative to marzipan topping? Thanks

    • Helen says

      Ooh I love a good buffet! How about chopped hazelnuts? Chopped white chocolate? I’m guessing its the almonds you are not keen on or I’d say Slices of Almonds. Have a great weekend – You watching Le Tour? Am in Leeds on Friday x

  2. says

    These look absolutely delicious! I love lemon and raspberries! I will be trying this recipe when the raspberries from the garden are ripe. Mel #brillblogposts

  3. says

    Looks delicious.

    I love lemon curd but i never realised you could make it in the microwave what a simle idea i ll have to have a go!

    #brilliantblogposts

  4. says

    Wow this looks incredible! Made me crave something sweet now so have hit the biscuit tin (not as lovely granted). Thanks for linking up to #brilliantblogposts

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