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.
- Cut the sponge into small fingers or squares. Pack half into six teacups. Sprinkle with half the cold tea and liqueur, if using.
- 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.
- To serve, top with a teaspoon of mascarpone and some mixed peel just before serving.
More creamy desserts from Jan