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Method:
Serves 4
Put a tablespoon of lemon curd into the base of each individual serving glass.
Using an electric mixer whip the cream and slowly add the sugar. Whip until stiff peaks form. Put 90g (3 oz) of the whipped cream into a bowl and set aside.
Fold 200g (7 oz) of the lemon curd into the remaining whipped cream then either pipe or spoon on top of the lemon curd in the base of the serving glass.
Put the reserved whipped cream on top.
Refrigerate until ready to serve. Just before serving top with the fresh berries, if using.
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