Preheat oven to 175 °C.
Start by combining raspberry and sugar in a saucepan and boil for 1 minute. Allow to cool slightly, then refrigerate until chilled.
Next, combine all the ingredients for the lemon cream and refrigerate.
Roll the toast until thin and trim off the outer crusts. Brush both sides with butter and then slice each piece into four equal lengths. Oven-bake for approx. 15-20 minutes.
Meanwhile, combine the sugar and cinnamon in a bowl. Remove the churros from the oven and dip immediately in the sugar mix. Allow to cool.
Add a little bit of raspberry jelly to each of the 6 glasses. Next, pour over the lemon cream and add some more raspberry jelly on the top. Sprinkle with lemon zest and serve with the churros.
The recipe was made by