Lemon Cranberry Greek Yogourt Trifle
Lemon Curd: In a large saucepan, bring 1/2 cup (125 mL) of the sugar, 1/2 cup (125 mL) of the water, lemon zest and lemon juice to a boil. In a medium bowl, whisk cornstarch with egg yolks and remaining 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.
Cranberry Compote: In a small saucepan, bring cranberries and 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.
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.