Blueberry trifle in a glass

1. Purée half the blueberries with 4 tablespoons of water and the honey until smooth in the blender or use a hand blender. Stir through one third of the remaining berries.
2. Roughly chop the biscuits.
3. Beat the yoghurt, mascarpone and icing sugar in a mixing bowl with a whisk until smooth.
4. Divide the blueberry purée over 4 glasses, spoon half of the yoghurt cream mixture on top, then sprinkle with the biscuit crumbs. Finish with another layer of the yoghurt cream. Garnish with the remaining blueberries.

Enjoy!