A light and refreshing sweet treat perfect for the end of a big meal.
- 300g (1 1/2 cup) marscapone
- 300g (1 1/2 cup) greek yogurt
- 1/3 cup icing sugar, sifted
- 1 lemon, zest
- 1 tsp vanilla bean paste
- 3 punnets raspberries
- 50g pistachios, crushed
Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.
Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.
Sprinkle with crushed pistachios.