Cut the berries in half, depending on their size, and mix them with the sugar in a bowl.

Puree the silken tofu and icing sugar in a tall container using a hand blender. Whip the cream until stiff using a hand mixer, then fold it into the silken tofu mixture using a rubber spatula.

Wrap the biscuits in a clean tea towel and roll over them with a rolling pin to create coarse crumbs.

Gently fold all the ingredients, except the biscuits, together so that the individual colours are still visible. Finally, sprinkle the biscuit crumbs on top. Alternatively, layer the ingredients alternately in glasses or small bowls – first the berries, then the silken tofu cream, and finally the biscuits.