250 gr rasberries or strawberries
4 tbs sugar
50 ml Vinsanto Santorini wine
284 ml fresh cream
284 ml Greek yogurt
a few sprigs fresh mint, to serve
Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.
Whip the cream to very soft peaks in a separate bowl and stir in the yogurt. Fold half the cream and yogurt mix into the raspberry mixture to get a bright pink cream.
Gently fold in the remaining cream and yogurt mix to give a ripple effect. Divide between 6 glasses or tumblers.
Top each with a mint sprig and a few langues de chat biscuits poked in the top.