1. Mix together coulis and sliced strawberries. Refrigerate.
2. Dissolve gelatine in cold water. Set aside.
3. In the top of a double boiler, beat egg yolks, sugar, and lemon juice.
4. Fill bottom of double boiler with just enough water so that it won’t touch the bottom of the top pan.
5. Nestle top pan into bottom and heat over medium.
6. Whisk egg mixture 7 to 10 minutes until it thickens.
7. Add gelatine and mix well. Remove from heat and allow mixture to set at room temperature. Refrigerate for 15 minutes.
8. Whip cream until stiff peaks form. Fold cream into egg mixture and add yogurt.
9. Cover and refrigerate for at least 1 hour or up to a few days.
10. Cut cake into 6 slices, add lemon mousse, and top with strawberries. Garnish with lemon zest.

CHEF’S TIP

Zest the lemon before squeezing it.

To serve this dessert in verrines, place a little mousse at the bottom of 6 verrines and top with cubes of angel food cake and a few strawberries. Repeat to form two layers, then garnish with lemon zest.

Save leftover coulis to drizzle over a cake or yogurt.
Freeze egg whites to use later. You can add them to an omelette or use to make a meringue.