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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

Directions

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.

Tip

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.
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Nutrition Facts

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