Lemon Strawberry Triffle

Directions

1. Set a fine-mesh sieve or possibly colander over a bowl. Line with a double layer of cheesecloth or possibly a coffee filter. Spoon in yogurt. Cover with plastic wrap and chill for at least 8 hrs or possibly overnight. Throw away whey or possibly reserve for another use. (The yogurt cheese will keep in the refrigerator for up to 1 week.)
2. In a small saucepan, combine 1/3 c. lemon juice and half the sugar. Stir over medium heat till sugar dissolves, about 3 min. Transfer to a small bowl and set aside to cold.
3. In a mixing bowl, combine yogurt cheese, cream cheese, remaining 1 Tbsp. lemon juice, lemon zest, vanilla and remaining 1/3 c. sugar. Beat with a whisk or possibly electric mixer till fluffy and smooth.
4. In a small bowl, toss strawberries with 2 Tbsp. of the lemon syrup.
5. To assemble, divide half of the yogurt mix among 6 dessert dishes. Arrange half the ladyfingers over the yogurt mix and lightly brush with half the remaining lemon syrup. Top with half the strawberries. Repeat with remaining yogurt mix, ladyfingers, lemon syrup and strawberries. Garnish with mint sprigs.