1.Divide half the baklava between the bases of two 2-cup glasses. Top with half of the yoghurt, turkish delight, berries then remaining baklava. Repeat with remaining yoghurt, turkish delight and berries. Sprinkle with walnuts; dust with icing sugar to serve.
To stop the turkish delight sticking to your knife when cutting it, first spray the knife with cooking-oil spray. You could also use kourabiethe (Greek shortbread) instead of baklava, which is available from most major supermarkets.