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Preparation
Step 1
Put the strawberries and sugar in a bowl and mash with a fork until broken down. Add the raspberries and mash to incorporate.
Step 2
Pour yoghurt into a bowl and beat with the icing sugar and vanilla until smooth.
Step 3
Gently whisk in the cream (it will thicken as you whisk so don’t overdo it) and add some Chambord to taste. Ripple half the berry pulp through the cream, then spoon into pretty glasses or bowls, layering with the remaining berries.
©foodnetwork
Ingredients
125g strawberries, quartered
125g raspberries
3 tbsp caster sugar
200g Greek yogurt
1-2 tbsp icing sugar
200ml double cream
1-2 tbsp Chambord, to taste
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