Grapefruit and Yogurt Dessert
Toast pine nuts in a dry pan and remove form the pan, cool. Peel grapefruit and orange, removing as much pith as possible. Fillet both and squeeze juice from remaining pulp. Combine juice with citrus fillets. Add pine nuts and vanilla sugar.
Whisk yogurt with mascarpone. Beat cream with sugar until stiff and fold into the mixture. Layer fruit and cream in tall glasses, finishing with cream. Refrigerate for about 30 minutes and serve.