Ingredients

Steps

• Reserve 12 raspberries and puree the remaining fruit with a squeeze of lemon juice.
• Sieve the puree to remove seeds and sweeten with icing sugar.
• Whisk egg yolks, caster sugar, sherry, and wine in a large bowl.
• Whisk mixture over simmering water until light and thick, then cool over iced water.
• Fold in yoghurt and swirl in the raspberry puree.
• Spoon into glasses and garnish with reserved berries.