Lemon and yuzu trifle with olive oil shortbread.

Preheat the oven to 180°C.

Making the cookies: quickly mix the egg, powdered sugar, olive oil, flour, and baking powder in a large bowl. Add a pinch of salt, the juice and zest of a lemon.

Crumble the mixture with your fingertips and spread it in small pieces on a baking sheet lined with parchment paper.

Bake for 8 minutes.

Making the lemon curd: melt the butter in a small saucepan.

In a mixing bowl, whisk together the eggs, sugar, juice of 2 citrus fruits, and cornstarch. Add the mixture to the melted butter and heat over low heat, stirring until the cream thickens. As soon as it starts to thicken, turn off the heat while mixing. Pour into a closed container and let it cool.

To make the cream, mix the Greek yogurt and honey in a small bowl.

Finish by plating, placing crushed biscuit at the bottom of each container.

Add 1 tablespoon of lemon curd, 1 tablespoon of cream, and another tablespoon of lemon curd. Repeat the process with each serving glass.