Summer Fruit Charlotte

Chill out this summer with this cool light dessert;

it needs time to set but is definitely worth the wait.

Ingredients:
100g caster sugar
250g strawberries, sliced
175g raspberries
1 pack sponge fingers
2 sheets gelatine
500g Greek yoghurt
2ml vanilla extract
a few extra berries for garnish

Method:
Place 75g of sugar in a small pan with 100ml water. Heat gently, stirring until dissolved. Add the strawberries and raspberries to the pan. Take off the heat and allow to cool for 15 minutes. Strain into a shallow dish, reserving the fruit.

Dip the sponge fingers one by one into the syrup and use to line the base and sides of a 1 litre pudding basin, cutting the sponges to fit. In another pan, soak the gelatine in about 50ml cold water for about 5 minutes until soft, then warm gently until melted.

Place the yoghurt in a bowl with the vanilla extract and the remaining sugar, then beat in the melted gelatine. Place half this mixture in the basin, add the reserved fruit, cover with the rest of the yoghurt mixture and top with any left over sponge fingers. Drizzle any remaining syrup around the edges and chill for 4 hours.

To serve, invert onto a plate, remove the basin and top with some extra berries.