Adding a drizzle of Tahini and a sprinkle of Marcona Almonds elevates what is usually a basic pudding to an elegant and rich dessert. Layer the elements together in tall sundae glasses, allowing all the ingredients to combine together so with every spoonful you get a delightful mix of each. It is also important to get a good quality vanilla ice cream for this dessert, as the quality will really come through.
In a heavy bottomed pan place the frozen berries, sifted icing sugar and lemon juice. On a medium heat cook until the berries are soft and the sauce syrupy, approximately 12 minutes.
In a bowl whisk together the yoghurt, Tahini, icing sugar and salt until combined. Chop the Marcona Almonds.
In a dry small pan lightly toast the sesame seeds on a medium heat moving regularly. In 4 wine glasses, alternate the berry compote, Tahini yoghurt and ice-cream then top with the nuts and sesame seeds.