This is so simple to do, but makes a really impressive and delicious dish. The brown sugar seeps into the yoghurt cream as the dessert chills overnight and the crunchy demerara sugar forms a crust on top. It’s hard not to have seconds!
250g (8-9 ounces) strawberries
4 perfectly ripe peaches or 6 tender nectarines
1 passionfruit (optional)
250g (8-9 ounces)raspberries
Sugared yoghurt cream
300ml ( 11 fluid ounces) cream
2 cups thick Greek-style yoghurt
1 Hull strawberries and slice. Peel and slice peaches or nectarines. Put fruit in a serving bowl with the pulp of the passionfruit and the raspberries.
2 Whip cream until stiff. Spoon yoghurt into a bowl, whisk until smooth, then fold through the cream. Spoon onto the fruit in dollops. Sprinkle thickly with brown sugar, then with demerara sugar, completely covering the top of the cream. Cover with plastic wrap and refrigerate for at least 8 hours but up to 24.