This recipe can be adapted for a number of soft fruits. My mother loved making a version with bananas, rum and soft dark brown sugar. If you want a non alcoholic version, use coffee or orange juice to moisten the biscuits and sweeten the cream with a little honey.
75ml Greek Yoghurt (Low fat is fine)
75ml Double Cream
100g Scottish Raspberries
1 tablespoon Glayva or Drambuie (Maybe a bit more to taste)
4 Amaretti Biscuits (should be about 20g)
1 tablespoon Demerara or Soft Dark Brown Sugar (This is demerara. If you want to make these in advance, soft dark brown sugar will 'melt' and make a lovely toffee topping for a change!)
Whisk the yoghurt and cream and half the liqueur till you have a thickish creamy mixture
Crush the amaretti biscuits lightly and soak in the remaining liqueur
Divide the amaretti biscuit mixture between two glasses
Now add the raspberries
Top with the boozy cream mixture
Finally top the whole thing with demerara sugar
Put in the fridge and chill for an hour or so
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