Violet Yogurt on Tipsy Raspberries

Let the raspberries thaw and puree them very finely with the magic wand. Now sweeten with raw cane sugar to taste and stir well until the sugar has dissolved. Now pass the raspberries through a sieve and season the raspberry pulp with a little whiskey.

Put the sponge fingers in a freezer bag and always hit them with the meat tenderizer so that the sponge cake crumbles nicely. Now divide the biscuit crumbs between 4 dessert glasses and pour the whiskey raspberries over them.

Now put the yoghurt in a bowl and stir together with the violet syrup until smooth. The violet syrup sweetens at the same time, so adding more sugar is completely unnecessary. Now pour the yoghurt onto the raspberries in the dessert glasses and chill for 2 hours. Garnish with fresh raspberries to serve.