Tipsy raspberry yogurt cream

Ingredients for 2 servings:

• 200 g yogurt, Greek or Turkish, set yogurt with 10% fat
• 1 tbsp liquid honey
• 1 pinch of vanilla pulp
• 150 g raspberries, fresh or frozen
• 4 tbsp rum, 40%
• 8 biscuits (cantuccini), coarsely crumbled
• Raspberries
• Chocolate shavings or chocolate decoration

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Stir the yogurt until smooth and season with honey and vanilla. Divide half of the raspberries between two tall water glasses or champagne flutes and drizzle with a tablespoon of rum each. Frozen raspberries can be used frozen, as they will thaw when left to steep. Place half of the crumbled cantuccini on top, then half of the yogurt cream. Layer the remaining half of the ingredients on top in the same way and let the dessert steep for at least an hour. Decorate with raspberries, chocolate shavings, or chocolate ornaments, if desired. Tip: You can replace the rum with orange juice if you don’t want to use alcohol, e.g. for children. Mark these portions with special decorations to avoid confusion when serving.