Compliments Angel Food Cake, cut into 1-inch (2.5 cm) cubes
kiwi fruit, peeled and thinly sliced
mandarin oranges, peeled and separated into sections
red grapes, halved
Compliments Sliced Natural Almonds, toasted
In a large saucepan, bring 1/2 cup (125 mL) of the sugar, 1/2 cup (125 mL) water, lemon zest and lemon juice to a boil. In a medium bowl, whisk cornstarch with egg yolks and remaining 1/2 cup (125 mL) water and sugar. Slowly pour in boiling sugar mixture, whisking constantly. Transfer mixture to saucepan; return to heat. Bring to a boil, whisking constantly until thickened, about 2 min. Remove from heat; stir in butter. Transfer lemon curd to a heatproof bowl; set bowl in a larger bowl of ice, stirring occasionally, until completely cooled, about 10 min.
Meanwhile, in a
small saucepan, bring cranberries and 1/3 cup (75 mL) water to a boil; stir in marmalade and allspice. Reduce heat; simmer until thickened and cranberries are softened, about 5 min. Transfer compote to a heatproof bowl; set bowl in a larger bowl of ice, stirring occasionally, until completely cooled.
Stir yogourt with marmalade. Line bottom of 12- to 16-cup (3 to 4 L) glass bowl with one-third of the cake cubes. Top with one-third each of the lemon curd and cranberry compote. Line side of bowl with one-third each of the kiwi fruit, mandarin oranges and grapes. Add one-third of the yogourt mixture. Repeat layers twice using remaining ingredients. Cover and chill for 2 to 6 hours. Garnish with toasted almonds just before serving.
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