- 1 pint heavy cream
- 3 tablespoons raspberry flavored liqueur (such as Chambord®)
- 2 teaspoons vanilla extract
- 1 cup confectioners' sugar
- 1 (8 ounce) package cream cheese, at room temperature
- 1 (16 ounce) prepared lemon pound cake, cut into 1/4-inch slices
- 1 (10 ounce) package frozen raspberries in syrup, thawed
- In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined.
- Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.
06/28/2019
recipepes.com
quick lemon chambord® tiramisu, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
