1. Dip the biscuits briefly into the hot raspberry tea, then place them at the bottom of transparent glasses or dessert cups, sprinkling them with the freeze-dried raspberries.

2. Layer a portion of fresh, diced fruit over the biscuits.

3. Place the frozen blueberries in a pan, add the honey, and heat for a few minutes until slightly caramelized and juicy. Blend into a smooth puree, allow to cool, and mix thoroughly with half of the plain skyr.

4. Blend the drained peaches into a smooth puree and fold into the remaining half of the skyr.

5. In each glass, layer the purple blueberry skyr over the biscuit-and-fruit base, then top with a sunny layer of the peach skyr.

6. In a tall container, whip the chilled heavy cream until stiff peaks form, then spoon or pipe it onto the top of the dessert.

7. Garnish generously with fresh fruit and serve immediately, or after a quick chill in the fridge.