Peel the grapefruits, remove the white skin and cut the grapefruit fillets out of the skin with a sharp knife.

Roast the pine nuts in a non-stick pan until golden brown. (Be careful not to let it get too dark). Mix the honey with the cinnamon, coriander and vanilla sugar, carefully fold in the pine nuts and grapefruit fillets and refine with orange liqueur as desired.

Now put the yoghurt in another bowl, stir until smooth and, depending on your taste, add a little sugar (not too much) to taste.

Layer the marinated grapefruit fillets and the yoghurt alternately in decorative glasses and refrigerate until ready to serve.