Greek yogurt cream with blueberries

Ingredients for 1 servings:

• 400 ml yogurt, Greek
• 250 g blueberries (frozen)
• 2 sprigs rosemary
• 1 tbsp sugar
• 100 g meringue(s) or meringues
• 1 jar red wine or blackcurrant juice
• possibly cocoa powder

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 25 minutes

a layered dessert with a subtle hint of red wine

Mix the Greek yogurt with 1 tablespoon of sugar. Break the meringue (meringue drops are best) into small pieces, leaving about 3-5 drops, and finely chop a sprig of rosemary. Bring half of the frozen berries to a boil with the red wine, the chopped rosemary, and the remaining sugar, and reduce. Pour the hot blueberry compote over the remaining blueberries. Now layer the ingredients in a large glass bowl in the following order: First, add 1/3 of the blueberry mixture, then 1/3 of the yogurt, and then 1/3 of the meringue. Repeat this step twice until all ingredients are used up. Finally, decorate the dessert with the remaining meringue drops and the rosemary sprig and dust with a little cocoa powder. Refrigerate for about 4 hours before serving.