Instructions: Remove crust from cake. Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin. Spread each cake slice evenly with lemon curd. Starting from a narrow end, roll up cake slices, jellyroll fashion. Wrap individually in wax paper, and chill.

Cut each roll into thirds; sprinkle with powdered sugar. Spoon Raspberry Sauce evenly onto individual dessert plates; top with 3 cake roll slices.

For Raspberry Sauce: Process first 3 ingredients in a food processor or blender until pureed. Pour raspberry mixture through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar. Bring to a boil over medium heat. Reduce heat, and simmer 10 minutes. Chill. (Makes 1 cup)

This recipe yields 8 servings.

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