Ingredients:
Vanilla yoghurt (thinned with milk)
Custard (thinned with milk)
2  teaspoons red or orange jelly powder (dissolve into a dash of boiling water and dilute with a little cold water)
Boudoir/Savoiardi biscuits
Brandy or Grand Marnier (optional)
Summer fruit – strawberries, youngberries, blackberries or peaches (thinly sliced into rounds)

Method:
1. Apply fruit layer first – use the wand from the Zoku Tool Kit (or a tooth pick) to stick slices onto the side walls. It is easier with just one decorative side.
2. Slice the biscuits into thin rounds and soak in either the jelly mixture (with a dash of brandy or Grand Marnier, if you like).
3. Add layers of the yoghurt, custard, biscuit and jelly concentrate, being careful to avoid drips down the side of the slots (the pouring cup helps, or pour against the stick)
4. Wait until each layer is frozen before adding the next (this could take up to 4 or 5 minutes). The biscuit layer works best towards the base of the lolly.
Top Tip | A quick dip in water brings the colour back to the frozen fruit. Make them ahead of time and store in plastic zip-lock bags for Xmas, or in the airtight Zoku Storage Case, ready to display.

Buy a Zoku Pop Maker and check out some more Zoku lolly recipes.