Yields8 Servings
 1 Classic panettone, sliced
 400 g Fresh raspberries
 700 g Lemon curd
 1 l Whipping cream
 2 tbsp Icing sugar
 1 Lemon, zest
  cup Flaked almonds , toasted
  cup Coconut flakes, toasted
 50 ml Lemon cielo
1

Take a large sided glass serving bowl. Add the sliced panettone to the bottom overlapping each other.

2

Add the raspberries to the top, scattering them over the sliced panettone. Drizzle over the lemoncello.

3

Add the lemon curd in an even layer over the panettone.

4

Whip the cream and sugar until very thick. Fold through the lemon zest. Add all the cream over the top of the lemon curd in an even layer.

5

Finish with the toasted almonds and coconut and chill in the refrigerator for 2 hours before serving. This can be made the day before.

Ingredients

 1 Classic panettone, sliced
 400 g Fresh raspberries
 700 g Lemon curd
 1 l Whipping cream
 2 tbsp Icing sugar
 1 Lemon, zest
  cup Flaked almonds , toasted
  cup Coconut flakes, toasted
 50 ml Lemon cielo

Directions

1

Take a large sided glass serving bowl. Add the sliced panettone to the bottom overlapping each other.

2

Add the raspberries to the top, scattering them over the sliced panettone. Drizzle over the lemoncello.

3

Add the lemon curd in an even layer over the panettone.

4

Whip the cream and sugar until very thick. Fold through the lemon zest. Add all the cream over the top of the lemon curd in an even layer.

5

Finish with the toasted almonds and coconut and chill in the refrigerator for 2 hours before serving. This can be made the day before.

Lemon and Raspberry Triffle