Raspberry Trifle

For the raspberry trifle, whip whipped cream with vanilla sugar until very stiff. Mix mascarpone with natural yogurt. Gently stir whipped cream into yogurt mixture with whisk. Lightly mash raspberries with fork and add granulated sugar. Mix milk and Amaretto and drizzle over the sponge cake broken into 2 cm pieces.

Prepare 6 glasses and layer first some mascarpone cream, then the sponge pieces on top, then the crushed raspberries, then finish with a layer of mascarpone cream. Decorate the raspberry trifle with a raspberry and a mint leaf.

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