Amanda Laird: Savoiardi biscuits with yoghurt, blueberries and apricots

Savoiardi biscuits with yoghurt, blueberries and apricots. Photo / Babiche Martens

Serves 4

200ml dessert wine
12 savoiardi biscuits
500g passionfruit yoghurt
4 apricots
1 punnet of blueberries
Cherries or raspberries
Icing sugar

1 Pour the wine into a shallow wide bowl. Dip each biscuit briefly into the wine.

2 Assemble the biscuits on a cake stand alternating with spoonfuls of yoghurt. Halve and slice the apricots.

3 Arrange the sliced apricots, berries and cherries then dust liberally with icing sugar before eating.