LEMON AND YOGURT TRIFLE
Ingredients:
Lemon curd:
4 large eggs
3 large yolks
1 cup sugar
1 cup lemon juice
6 tablespoons unsalted butter
Yogurt cream:
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup plain yogurt
Cake and Garnish:
2 boxes Pepperidge Farm shortbread cookies
1/2 pint fresh raspberries
Directions:
Beat together eggs, yolks, sugar and 1/2 cup lemon juice in a heavy, nonreactive pan. Whisk over low heat for 5 minutes or until the mixture is frothy. Add the remaining lemon juice and continue heating, stirring constantly now with a heat-proof spatula until the curd thickens and begins to coat the bottom and sides of the pan, within 5 minutes. Off the heat, stir the butter, cut in 1 tablespoon pieces, into the lemon cream until melted. Cover and refrigerate.
Beat the cream in a chilled bowl until soft peaks form. Beat in sugar and vanilla briefly. Strain excess liquid from the yogurt beat it into the whipped cream.
Drop 3-4 raspberries into the bottom of 8 goblets or small glass dessert dishes. Divide 1/2 of the yogurt cream among them. Place a cookie over this and 4 more raspberries at the edge of the dish so they will be visable. Divide 1/2 of the lemon cream among the dishes. Lay in another cookie layer with 4 raspberries at the edges followed by the remaining lemon mixture. Spread a thin layer of the remaining yogurt cream over the top and scatter on the rest of the raspberries.
Cover and refrigerate several hours or overnight before serving.
Yield: 8 servings
