Name: Lemon yoghurt parfait
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 kilogram natural yoghurt; 1 1/2 cup caster sugar; 2 teaspoon lemon zest; juice of 2 lemons; 2 egg whites; 2 tablespoon honey; 6 sponge finger biscuits; 1/4 cup limoncello liqueur; 300 millilitre thickened cream; 1 cup thick custard; 1 cup white marshmallows, chopped; 1/2 cup toasted shaved coconut

Ingredients

1 kilogram natural yoghurt

1 1/2 cup caster sugar

2 teaspoon lemon zest

juice of 2 lemons

2 egg whites

2 tablespoon honey

6 sponge finger biscuits

1/4 cup limoncello liqueur

300 millilitre thickened cream

1 cup thick custard

1 cup white marshmallows, chopped

1/2 cup toasted shaved coconut

Method

1.Combine yoghurt, sugar, zest, juice, egg whites and honey in a large jug. Mix well. Transfer to the chilled bowl of an ice-cream churn . Churn 40-50 minutes, until thickened and starting to set.

2.Pour into a 1.5L freezer-proof container. Freeze 4 hours or overnight, until firm.

3.Arrange biscuits on tray, drizzle with liqueur, set aside. In a large bowl, whip cream until soft peaks form. Fold in custard and marshmallows.

4.Spoon half the cream mixture among six 1½-cup glasses. Crumble half a biscuit into each glass with half the coconut. Top with a scoop of frozen yoghurt. Repeat layers. Serve straight away.

If you don’t have an ice-cream churn, freeze yoghurt mixture until semi-frozen, process to break up ice crystals then refreeze until required.
Note

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Ingredients

Method

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