Recipe Detail Page

1. Into the bowl of a food processor, add the pecans, coconut and melted butter; blitz on high until they form a medium-fine, well-combined crumble.

2. Divide between 8 jars (each 236 mL). Approximate size is fine, as would be tumblers or teacups in a pinch—each should get a heaping ¼ cup (60 mL). Press into the bottom; set aside. A drinks muddler or bottom of a small shot glass works well for this job.

3. Into the bowl of a stand mixer or with electric beaters and a large bowl, add the mascarpone, cream cheese, icing sugar, ½ cup (125 mL) 35% cream, zest and lemon juice. Blend on medium speed until creamy, smooth and well incorporated, about 3 minutes, stopping to scrape down the bowl once or twice.

4. Divide the lemon cream filling between the jars—again, each should get a heaping ¼ cup (60 mL)—smooth out the top with the back of a teaspoon, then top with raspberries; each jar should get 6 to 8 berries. Cover and set aside in the fridge to chill for at least 1 hour.

5. When ready to serve, toast the coconut by adding it to a dry skillet over medium heat; stir or shake and swirl the pan constantly and don’t look away, the sugars can burn in an instant! When beginning to turn golden (about 1 minute) remove from heat and transfer to a dish; set aside to cool. If you leave it in the hot pan it will continue to brown and may burn.

6. While the toasted coconut is cooling, whip the cream for the topping with electric beaters or in the bowl of a stand mixer with the whisk attachment until stiff peaks form. Fold in the lemon zest. Add a generous dollop to each jar, sprinkle with the toasted coconut and serve immediately.