Greek Yogurt Layer Pots With Limoncello-Macerated Berries

• 500 grams / 11/2 cup Greek yogurt (or see Note)
• Zest of 11/2 lemon
• Juice of 1 lemon
• 1-2 tablespoons icing sugar
• 125 grams / 1 cup fresh blueberries, washed and patted dry
• 125 grams / 1 cup fresh raspberries, washed and patted dry
• 2 tablespoons Limoncello
• 2 tablespoons lemon juice
• To serve: crushed biscuits, fresh mint leaves

1. Line a fine sieve with a paper towel and allow the yogurt to drain for about an hour. Don't leave it longer or it will dry out.
2. In a bowl, combine with 1 tbsp Limoncello and 1 tbsp lemon juice. Add the blueberries and toss to coat. rnIn another bowl, repeat the procedure with the raspberries. It's OK if the raspberries get a little mashed in the process. rnLet the berries macerate for about 30 minutes.
3. Tip the yogurt into a bowl, add the lemon zest and juice, 1 tbsp icing sugar and mix well. Adjust the sugar and lemon juice - the cream should be tangy but not too sweet.
4. Cover the bottom of serving glasses or small bowls with blueberries. Top with a nice dollop of yogurt, then a layer of raspberries, and another of yogurt.
5. Keep in the fridge until serving time.
6. Decorate with crushed biscuits, leftover berries and a mint leaf.
7. Note: for a creamier, less guilt-free dessert, substitute mascarpone for the yogurt

lemon, lemon, icing sugar, fresh blueberries, fresh raspberries, lemon juice, crushed biscuits

Taken from food52.com/recipes/37099-greek-yogurt-layer-pots-with-limoncello-macerated-berries (may not work)