Lemon Trifle with Garden Topping

In a bowl, combine the sweetened condensed milk, heavy cream, and the juice from the squeezed lemons.

Mix the cream ingredients well until it reaches a slightly thick consistency.

Spoon two scoops of the lemon cream onto the bottom of the serving dish (approximately 2-quart size).

Lightly dip the ladyfinger cookies in a cup of milk.

Arrange the moistened cookies to form a layer over the white cream in the dish.

Cover the layer of cookies with another portion of the lemon cream.

Repeat a new layer of dipped cookies over this second cream layer.

In a separate container, mix the chosen jam (apricot suggested) with about 50 ml of water until it becomes slightly more fluid.

Spread the thinned jam over the final layer of cookies.

Distribute the six small pots of plain Greek yogurt over the jam layer. If preferred, substitute with whipped cream or ganache.

Sprinkle shredded coconut over the yogurt.

Decorate the dessert using mint leaves, thyme, and fresh fruits of your choice, such as blueberries, raspberries, seedless grapes, and strawberries.

Refrigerate the dessert to firm up for a minimum of 3 hours before serving.