500 g raspberries, fresh or frozen and thawed, or strawberries, hulled, plus extra to garnish
3 tbsp icing sugar
2 tsp lemon juice
300 ml cream
½ cup natural yoghurt (optional)
- Purée berries with 2 tbsp icing sugar and lemon juice. Beat cream with 1 tbsp icing sugar until soft peaks form. Fold in yoghurt if using.
- Fold in half the puréed berries. Divide a third of the berry mixture between 6 serving glasses and top with half of the cream. Repeat in layers to fill glasses.
- Garnish with berries. Serve at once or cover and chill until ready to serve.