750g gooseberries, topped and tailed
7-9 tbsp caster sugar
600g Greek yoghurt
3 tbsp icing sugar
3 tsp vanilla paste
600g double cream
Put the gooseberries and sugar in a pan with a splash of water. Heat gently and bring to a simmer stirring occasionally. Cook until the fruit starts to burst then take the pan off the heat. Mash the gooseberries with a fork, keeping some of them almost whole. Cool, then chill in the fridge.
Put the yoghurt in a bowl and mix with the icing sugar and vanilla paste until smooth.
In a separate bowl, whisk the double cream into soft peaks. Spoon the double cream through the yoghurt mixture being careful to keep as much volume as you can.
Take eight glasses or bowls and put a little gooseberry mixture into the bottom of each one followed by some yoghurt. Continue to layer each mixture as you top up the glass, rippling the gooseberries through the yoghurt.
Serve with a shortbread biscuit or vanilla wafer.