This recipe is per serving: In a small glass place two crushed amaretti biscuits and drizzle with some Amaretto. Pour in some Greek yoghurt which has first been mixed with some shredded coconut, ¾ of the way up the glass. Drizzle liberally with passion fruit jam*. Carefully place a layer of 5-6 raspberries on top and chill briefly before serving.

* Passion fruit jam:  Scoop out the pulp of around 

10 passion fruits into a small saucepan. Add 150g sugar and simmer for about 5 minutes or until the consistency thickens (think honey). Pour into a jam jar and refrigerate. This will keep for some time.

 

 

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