Preheat the oven to 375°F. Lightly spray 2 large baking sheets with nonstick spray.
Stack phyllo sheets on work surface. Trim to 10 ½ inch square (set scraps aside for another use).
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar.
Top with a second phyllo sheet. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar.
Top with a third phyllo sheet. Sprinkle with 1 generous teaspoon sugar.
Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares on prepared baking sheets.
Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares.
Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
In a large bowl, use an electric mixer to beat the cream, 1½ teaspoons powdered sugar and vanilla until medium peaks form.
Whisk the lemon curd in another medium bowl until smooth. Add to the cream mixture. Beat to the consistency of stiff peaks.
Spread 1 generous tablespoon of the lemon cream on each of 6 stacked phyllo squares. Top each square with 6 raspberries.
Layer each with 1 phyllo square, 1 more tablespoon of the lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square.
Sift powdered sugar over desserts.
Can be prepared 8 hours ahead. Cover loosely and refrigerate.
