1/4 cup Key Largo liqueur *

1 (11-1/4 ounce) jar lemon curd

Sifted powdered sugar

Raspberry Sauce (recipe follows)

Lemon twist, fresh mint sprigs for garnish (optional)

 

Remove the crust of the cake before slicing by gently rubbing it with your fingers and the brown crumbs will easily flake off.  Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin.  Brush slices with liqueur.  Spread each slice with about 1-1/2 tablespoons lemon curd.  Starting from narrow end, roll up jellyroll fashion.  Wrap filled cake rolls in wax paper; chill several hours.

 

Cut each roll into thirds; sprinkle with powdered sugar.  Spoon 2 tablespoons Raspberry Sauce onto dessert plates; arrange 3 cake roll slices on sauce.  Garnish, if desired.

 

Yield:  8 servings.

 

*1/4 cup tropical fruit schnapps may be substituted for Key Largo liqueur.

 

 

 

1 (10 oz.) container frozen raspberries in light syrup, thawed

2 teaspoons cornstarch

 

Place raspberries in container of an electric blender; process until smooth.  Pour mixture through a wire-mesh strainer into a saucepan.  Stir in cornstarch; place over medium heat, stirring constantly, until mixture thickens and boils.  Boil 1 minute, stirring constantly.  Remove from heat and let cool.

 

Yield: 1/2 cup.

 

Calories  39 (0 from fat)

Fat  0 gm

Cholesterol  0 mg

Sodium  0 mg