1. Cut the tips of the croissants off and set aside. Cut the remaining croissants into 2cm slices.
2. Put fresh raspberries in a bowl, reserving eight for decoration. Mash with a fork until there are no chunks of raspberry left.
3. In the base of four glasses, place a piece of croissant; tear off extra bits to plug any holes. Top with a teaspoon or two of the raspberry puree. Top with two teaspoons of yoghurt. Repeat the croissant, raspberry and yoghurt layer. Place a reserved croissant tip in each glass, and top with reserved raspberries, blueberries, slivered almonds and drizzle with honey. Serve immediately.