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Ingredients
  • subheading: For Coeur a la Creme:
  • 12 ounces cream cheese, at room temperature
  • 1 ¼ cups powdered sugar
  • 2 ½ cups heavy cream
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • ¼ teaspoon grated lemon zest
  • subheading: For Sauce:
  • 1 cup fresh raspberries
  • ½ cup sugar
  • 1 cup seedless raspberry jam, I used Bonne Maman and strained the seeds
  • 1 tablespoon Grand Marnier or other orange or berry liqueur
  • Fresh raspberries to garnish
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