Raspberry Banana Trifle with Speculoos

Ingredients

• 0.5 Vanilla pod
• 300 g raspberries
• 1 Banana
• 1 tbsp Lemon Juice
• 2 tbsp honey
• 150 ml heavy cream (30% fat)
• 400 g yogurt (3.5% fat)
• 8 speculoos cookies

Instructions

1. 1.

   Split the vanilla pod lengthwise and scrape out the seeds. Rinse the raspberries and set aside about 12 berries. Peel the banana and cut into large chunks.

2. 2.

   Blend the raspberries, lemon juice, and honey in a blender (or mash with a fork). Whip the cream until stiff peaks form and fold it into the yogurt. Spoon half of this creamy mixture into each glass, then layer the raspberry‑banana cream on top.

3. 3.

   Place the speculoos cookies in a freezer bag or similar pouch and crush finely (e.g., with a rolling pin). Sprinkle half over the berry‑cream layer and add the remaining cream on top. Garnish with the leftover crumbs and berries before serving.