Lemon Yogurt Parfait - cooking recipe

Ingredients

4 cups plain yogurt
1 1/2 cups sugar
2 None lemons, 2 tsp grated peel and lemons juiced
2 None egg whites
2 tbsp honey
6 None crisp Italian ladyfingers (Savoiardi)
1/4 cup limoncello liqueur
1 1/4 cups heavy cream
1 cup thick custard or vanilla pudding
1 cup white marshmallows, chopped
1/2 cup flaked coconut, toasted

Preparation

Combine yogurt, sugar, lemon peel and juice, egg whites and honey in a large bowl. Mix well. Transfer to the chilled bowl of an ice cream maker. Churn for 40-50 mins, until thickened and starting to set.
Pour into a 6-cup freezerproof container. Freeze for 4 hours or overnight, until firm.
Arrange ladyfingers on a plate. Drizzle with liqueur and set aside. Whip cream in a large bowl with an electric mixer until soft peaks form. Fold in custard and marshmallows.
Spoon half the cream mixture into six 1 1/2-cup dessert glasses. Crumble half a ladyfinger into each glass with half the coconut. Top with a scoop of frozen yogurt. Repeat layers. Serve immediately.