Lemon tart "tea-ramisu"

Serve in teacups or glasses. I used Hansells Lemon Tart Yoghurt made in a yoghurt maker and 4 lemon & ginger tea bags to make the tea.

Ingredients

200 g	Trifle sponge (Main)
½ cup	Tea, lemon and ginger, strong, cooled
3 Tbsp	Orange liqueur, optional
2 cups	Yoghurt, lemon tart flavour (Main)
6 tsp	Mascarpone, rounded
½ cup	Glace mixed peel

Directions

1. Cut the sponge into small fingers or squares. Pack half into six teacups. Sprinkle with half the cold tea and liqueur, if using.
2. Spoon half the yoghurt on top, add more sponge, sprinkle with the tea and top with more yoghurt. Cover and refrigerate for up to 2 days to develop the flavours.
3. To serve, top with a teaspoon of mascarpone and some mixed peel just before serving.

More creamy desserts from Jan

• Very berry ice cream
• Buttermilk panna cotta