Lemon curd & raspberry sandwich

Source: Albert Heijn


  • 32 butter lemon cookies
  • 100 g of mascarpone
  • 300 g raspberries
  • 4 tbsp lemon curd
  • 2 tbsp powdered sugar
  • 1 Atsina® Cress (tray)


Spread the rounded side of half of the cookies with the mascarpone. Place 3 raspberries on this. Spread the flat side of the remaining cookies with lemon curd and place it with the spread side down on the raspberries.

Place the cookies on a cake plate or serving stand and dust with powdered sugar. Garnish with the Atsina® Cress and serve.

Variation tip:
You can also use butter cookies instead of butter lemon cookies.

Source: Albert Heijn

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