Sally Lukey, Sweetpea Cuisine
2 cups of raspberries
2 tbs caster sugar
18 savoiardi (ladyfinger) biscuits
250 g tub mascarpone cheese (left out of the fridge to soften for 30 mins)
¼ cup icing sugar
250 g Greek yoghurt
1 tsp vanilla extract
½ cup white choc chips
Gently combine the raspberries and caster sugar in a mixing bowl. Use the back of the spoon to slightly press on some of the raspberries to make the mixture a little bit “saucey” but still chunky. Set aside.
Combine the mascarpone, icing sugar and vanilla in a bowl and mix until smooth, then stir in the yoghurt. Set aside.
Place three savoiardi biscuits into six wine or tumbler style glasses, laying them vertically up against the sides so they stick out the top a little bit. Dollop some of the berries into the bottom of each glass, followed by a few white choc chips, then dollop some of the yoghurt mixture on top. Repeat the process, layering the berries, choc chips and the yoghurt mixture. Finish with the berries and choc chips on top.
Place in the fridge for a few hours if you like or enjoy straight away.