Stir the yoghurt until smooth, mix with the crumbled amarettini. Season the cream with amaretto or other liqueur (Grand Marnier etc.) and let it steep for half an hour (refrigerator).
Briefly heat the berries in a saucepan, add honey or sugar to taste, but it doesn`t have to be. Let the berries cool down a little.
Pour berries into glasses, spread the cream over them and garnish with a berry.
Hints:
Greek yogurt (sheep`s milk) is milder and creamier than our usual cow`s milk yogurt. Alternatively, you can mix cow`s milk yoghurt with sour cream (sour cream), or use only sour cream or mascarpone for mixing.
You can also use other cookies such as ladyfingers, but then the almond aroma is missing - can and should be balanced out with the amaretto or by adding a little marzipan.
With soft biscuits, crumbling is easy with a fork, with dry biscuits it is best to put the biscuits in a freezer bag or between foil and roll over them with a bottle or a rolling pin. Hammer works too.
Instead of bowls you can also use water glasses - for the eye - but they should not be very high and not too narrow.
Chocolate chips, chopped almonds or a little mint are also suitable as a garnish.
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