Lemon Fool with Fresh Berries
In a small saucepan, combine cornstarch with 1/2 cup cold water; whisk until smooth. Add sugar, lemon zest, juice and egg yolks; cook over medium-heat, whisking constantly, until mixture comes to a full boil; cook for 15 seconds. Remove from heat; pour into large bowl. Let cool slightly. Cover surface with plastic wrap. Refrigerate for 2 hours until chilled.
In a bowl using an electric mixer, whip cream until stiff peak forms. Whisk lemon mixture until smooth. Whisk in one-quarter of the whipped cream; fold in remaining whipped cream.
Arrange half the berries in 6 parfait or large wine glasses. Top with half the lemon fool; layer with remaining berries and lemon fool. To serve, garnish with whole berries, mint sprigs and grated lemon zest.