Method

• Step 1. Using electric beaters, whisk the cream in a bowl until soft peaks form. Gradually add the yoghurt, sugar and vanilla, then whisk until the mixture is thick. Take care not to over-whisk or the mixture will curdle.

• Step 2. Combine the orange juice and limoncello in a bowl. Dip each savoiardi biscuit briefly into the liquid; they should be dampened and not too wet.

• Step 3. Thinly slice the strawberries.

• Step 4. In a 3L capacity glass bowl, spoon in just under a third of the cream mixture in an even layer. Place a third of the savoiardi biscuits in a single layer over the cream, then scatter over a third of the berries. Repeat this process until all the ingredients are used, finishing with a thin layer of the cream mixture. Drizzle with passionfruit pulp.

• Step 5. This desert is much better the next day so refrigerate overnight if possible, or for at least 6 hours, to allow the flavours to develop.