Lemon Yogurt Parfait

• 4 cups plain yogurt
• 1 1/2 cups sugar
• 2 None lemons, 2 tsp grated peel and lemons juiced
• 2 None egg whites
• 2 tbsp honey
• 6 None crisp Italian ladyfingers (Savoiardi)
• 1/4 cup limoncello liqueur
• 1 1/4 cups heavy cream
• 1 cup thick custard or vanilla pudding
• 1 cup white marshmallows, chopped
• 1/2 cup flaked coconut, toasted

1. Combine yogurt, sugar, lemon peel and juice, egg whites and honey in a large bowl. Mix well. Transfer to the chilled bowl of an ice cream maker. Churn for 40-50 mins, until thickened and starting to set.
2. Pour into a 6-cup freezerproof container. Freeze for 4 hours or overnight, until firm.
3. Arrange ladyfingers on a plate. Drizzle with liqueur and set aside. Whip cream in a large bowl with an electric mixer until soft peaks form. Fold in custard and marshmallows.
4. Spoon half the cream mixture into six 1 1/2-cup dessert glasses. Crumble half a ladyfinger into each glass with half the coconut. Top with a scoop of frozen yogurt. Repeat layers. Serve immediately.

plain yogurt, sugar, lemons, egg whites, honey, italian ladyfingers, limoncello liqueur, heavy cream, thick custard, white marshmallows, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/33621 (may not work)