Lemon Pudding With Raspberries And Gingersnaps - cooking recipe

Ingredients

8 large egg yolks, room temperature
2 cups sugar
1/2 cup cornstarch
3 cups warm water
1/2 cup unsalted butter, melted and cooled to room temperature
1 1/2 cups fresh lemon juice
1 teaspoon grated lemon zest
3 cups heavy cream
12 ounces gingersnap cookies
1 pint fresh raspberry

Preparation

In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
In a large saucepan, combine sugar and cornstarch.
Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
Return entire mixture to the pot and heat 1 minute more.
Remove from heat and stir in butter, lemon juice,and the lemon zest.
Transfer to a medium sized bowl, cool to room temperature; about one hour.
In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
Repeat the layering twice more.
Garnish the top layer with raspberries.
Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.