1 package frozen or fresh blueberries (300 grs.)
1 package frozen or fresh raspberries (300 grs.)
1 1/3 cup confectioners sugar
2 teaspoon of cornstarch
1 cup of heavy cream
3 containers natural greek yogurt
2 tablespoon orange liqueur
In a medium sauce pan over medium heat, mix together raspberry and blueberries with 2/3 cup of sugar , 3/4 cup water and cornstarch. Boil until thickened 1 to 2 minutes.
Transfer to a medium bowl and refrigerate until cool. About 20 minutes.
Meanwhile in a medium bowl whip heavy cream to stiff peaks; set aside. In a large bowl combine yogurt and remaining 2/3 cup of sugar. Fold in whipped cream.
Break ladyfingers in pieces place half of them in the glasses.
Drizzle cookies with 1 tablespoon of liqueur.
And dollop with with one third of yogurt mixture. Spoon half of berries over yogurt mixture.
Layer another yogurt mixture over berries followed by a layer of remaining ladyfingers.Drizzle with the remaining orange liqueur and dollop with the yogurt mixture.
Top with berries and refrigerate until chilled about 2 hours before serving.