8 sweet crisp biscuits, roughly broken
1/3 cup skin-on almonds, roughly chopped
2 tablespoons butter
1 punnet raspberries
1-2 tablespoons icing sugar
squeeze of lime or lemon juice
1 cup thick plain yoghurt
1 cup sour cream
½ cup passionfruit or lemon curd
Put the biscuits and almonds in a food processor and pulse to coarsely textured crumbs, or place in a sturdy plastic bag and bash with a rolling pin. Melt the butter in a sauté pan and cook the biscuit mixture for a few minutes, stirring constantly until they smell toasty and are golden. Tip onto a large plate and place in the fridge to cool. The biscuits will be soft when hot but will become crisp on cooling.
Put the raspberries, icing sugar and lime juice in a bowl and lightly crush with a fork, adding more icing sugar if needed.
Whisk the yoghurt and sour cream in a bowl then add the passionfruit curd and fold together to give a ripple effect.
Spoon a layer of the biscuits into the base of 4 glasses or bowls, reserving some for garnish. Top with the yoghurt then the raspberries and the remaining biscuits.
Cook’s tips: Use defrosted frozen berries if fresh aren’t available.
Use any flavoured biscuit such as Anzac, but not chocolate.