Ingredients

· 500 g strawberries, quartered

· 50 g caster sugar

· 6 tablespoons elderflower cordial

· 300 ml double cream

· 300 ml Greek yogurt

Method

Line a loaf tin with cling film. Cook 300 g of the strawberries with sugar and four tablespoons of the elderflower cordial for 10 minutes in a pan over a medium heat until the strawberries release some of their liquid and it reduces a little. Leave to cool. Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries with the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, gently even out. Cover with cling film and freeze overnight. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over some sugar, if using, and pile these on the semifreddo.