Instructions: For the topping , melt the chocolate. Whip the cream and yogurt together until thick, fold in the cooled chocolate and then spread the cream over the meringue base.

Decorate with prepared fruit and chocolate leaves.

Assemble the dessert no more than an hour before serving.

To make chocolate leaves:
These always look spectacular as a decoration but are easy to make if you follow these instructions.

Choose unblemished rose or fresh bay leaves and wipe them clean and thoroughly dry. Coat the underneath (the veined side) of the leaves with melted chocolate either by dragging them through the chocolate or by brushing it evenly on.

Leave to set. Later, gently peel the leaf away from the chocolate

(not the other way round). Store in a cool place until used.

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