Every time I photograph food, I learn something more. With freshly made frozen desserts, it's better to let them harden up in the freezer for a while so the scoops hold their shape and don't melt into a lump. Especially when you try to photograph them in a sunbeam.
But putting the frozen yoghurt into a pretty demitasse and adding garnish makes up for many shortcomings. And it still tastes good! Very intensely raspberry.
The cup and saucer are part of a set I brought back from China. I don't have much occasion to serve espresso (not having a machine), but I've used them for desserts and also for amuse bouche soups, such as roasted red pepper soup with a dollop of crème fraîche and a basil leaf.