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Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Make it with blackberries
Line the bottom of a dish with ready-made sponges. Crush 200g blackberries with 2 tbsp icing sugar and spread on top. Spoon the lemon curd and yogurt mixture over the top, then scatter with toasted almonds.
Use raspberries at room temperature when their full flavour is at its best.