The simplest of dinner party desserts which can be prepared a few days ahead.
Preparation time: 10 minutes plus freezing time
300ml double cream
300g Greek Style Ginger yogurt
80g meringue nests, crushed
½ pot of lemon curd
Grated zest of 1 lemon
Line a large loaf tin with cling film.
Whip the cream until soft and forms thick peaks, add the yogurt and lemon zest and whisk again. Add the crushed meringue pieces and gently stir.
Spoon the mixture into the prepared tin, enough to cover the bottom and drizzle with lemon curd. Add more cream and yogurt mixture and repeat the layers. Cover with cling film.
Freeze until solid, depending on the temperature of the freezer this will take from 4 hours to overnight.
To serve remove from the freezer for 20 minutes, un-mould and cut into thick slices.
Make a yogurt only version and replace the cream with natural Greek style yogurt.