American dessert S'mores with marshmallows and lemon curd

Ingredients:

• 8 sheets of wholemeal biscuits (Graham cracker)
• 3 tbsp seedless raspberry jam
• 32 fresh raspberries (about 1 cup)
• 3 tbsp. lemon curd (cream)
• 8 large marshmallows

Preparation:

1. Preheat grill to medium-low heat (residual heat from a smoldering charcoal grill or a cooling gas grill will also work).
2. Break each Graham cracker crosswise into 2 squares. Spread about 1 teaspoon of jam on one half and 4 raspberries on top. Spread about 1 teaspoon of lemon curd on the other half. Repeat with the remaining ingredients.
3. Place the graham cracker squares near the grill (place the cookies close to the grill so you can add the marshmallows right away, as the toasted marshmallows will become soft and start to drip off the skewer).
   
   Working with multiple marshmallow At the same time, thread them onto a long fork or metal skewer and hold them over the grill, about 5 cm from the grate. Toast, turning occasionally, until the marshmallows are puffed up and golden brown (1-2 minutes).
4. Place a marshmallow on a skewer on a graham cracker square topped with fresh raspberries and gently press half of a lemon curd cookie onto it. Pull the skewer out, pressing the marshmallow down so it's sandwiched between the lemon curd and raspberries. Press down to push the filling to the edges of the cracker. Eat immediately, while the marshmallow is still warm and chewy.
   
   Innings
   
   If you love apple pie, try making these s'mores with cinnamon graham crackers, and pair raspberry jam with apple butter.