- Prep Time
- 10 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 40 m
- Serves
- 12
Ingredients
- 1 cup
- sugar, divided
- 250 mL
- 1 tsp
- lemon zest
- 5 mL
- 3/4 cup
- lemon juice
- 175 mL
- 3 tbsp
- cornstarch
- 45 mL
- 2
- egg yolks
- 1 tbsp
- butter
- 15 mL
- 2 cups
- Compliments Cranberries
- 500 mL
- 1/3 cup
- orange marmalade
- 75 mL
- 1/2 tsp
- ground allspice
- 2 mL
- 1 container
- 2% vanilla Greek yogourt
- 500 g
- 2 tbsp
- orange marmalade
- 30 mL
- 1
- Compliments Angel Food Cake, cut into 1-inch (2.5 cm) cubes
- 283 g
- 6
- kiwi fruit, peeled and thinly sliced
- 3
- mandarin oranges, peeled and separated into sections
- 1 cup
- red grapes, halved
- 250 mL
- 1/3 cup
- Compliments Sliced Natural Almonds, toasted
- 75 mL
Method
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
Tips
Drizzle 1 tbsp (15 mL) orange liqueur over each layer of cake to moisten it before adding lemon curd, if desired.
Show off the fruit layers by pressing them decoratively against the glass bowl’s side when assembling. Make sure you add the toasted almonds just before serving so they retain their crunch.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 270
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 54 g
- Fibre:
- 3 g
- Sugar:
- 40 g
- Cholesterol:
- 40 mg
- Protein:
- 6 g
- Sodium:
- 105 mg