Tips: Try this trifle with assorted summer fruits. If they are a frozen mix, use them frozen and allow them to thaw so that the juices soak into the cookie base- it will taste delicious.

Yield:4

1. Using the end of a rolling pin, carefully crush the cookies into small pieces.
   
   
2. Divide the crushed cookies among 4 serving glasses. Sprinkle in the brandy or liqueur and let stand for about 30 minutes to allow the cookies to soften.
   
   
3. Top the layer of cookies with a layer of raspberries, reserving a few raspberries for decoration, and spoon over enough custard to just cover.
   
   
4. Mix the unsweetened yogurt with the almond extract and spoon over the custard. Chill in the refrigerator for about 30 minutes.
   
   
5. Just before serving, sprinkle with toasted slivered almonds and dust with a little cocoa powder. Decorate with the reserved raspberries and serve at once.