BLCC: Berries, Lemon Curd Cakes

Ingredients

• 4 small individual sponge cakes 
• 1 jar lemon curd prepared
• 2 teaspoons lemon zest 
• 0.5 pint raspberries 
• 0.5 pint strawberries hulled sliced
• 1  canister whipped cream 

Equipment

• microwave

Directions

1. Arrange sponge cake on serving dish.
2. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.